Irresistible Brown Sugar Pineapple Chicken
This Brown Sugar Pineapple Chicken recipe delivers a sweet and tangy tropical flavor that's perfect for a quick and easy weeknight dinner. Tender chicken pieces are coated in a luscious brown sugar and pineapple sauce, creating a guaranteed family favorite. Serve over rice, quinoa, or your favorite side for a complete and satisfying meal.
Equipment
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Medium bowl
- Small bowl
- Whisk
- Large Skillet or Wok
- Spatula
- Paper towels
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Salt to taste
- Pepper to taste
- ½ cup packed brown sugar
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger or 1/2 teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable or canola oil
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add the oil.
- Once the oil is shimmering hot, add the chicken in a single layer. Sear the chicken on all sides until golden brown and cooked through (about 5-7 minutes). Set aside.
- In a medium bowl, whisk together the undrained pineapple chunks, brown sugar, soy sauce, ketchup, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
- In a separate small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the brown sugar pineapple sauce into the same skillet you used to cook the chicken. Bring to a simmer over medium heat.
- Add the cornstarch slurry to the sauce and stir constantly until the sauce thickens (about 1-2 minutes).
- Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
- Simmer for another 2-3 minutes, allowing the flavors to meld together.
- Serve hot over rice, quinoa, or cauliflower rice. Garnish with sliced green onions and sesame seeds, if desired.
Notes
Chicken thighs can be used as a more budget-friendly and moist alternative to chicken breasts. Canned pineapple in juice is convenient, but fresh pineapple can also be used. Red pepper flakes can be omitted for a milder flavor. If the sauce isn't thickening enough, add a bit more cornstarch slurry. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop. For variations, try adding bell peppers, onions, broccoli, or carrots to the skillet along with the chicken, or stir in a tablespoon or two of coconut milk to the sauce for a richer flavor.