Irresistible Caramelized Brown Sugar Pineapple Chicken
This Caramelized Brown Sugar Pineapple Chicken recipe delivers a delightful combination of sweet and savory flavors. Tender chicken pieces are coated in a rich, caramelized brown sugar sauce with juicy pineapple chunks, creating a flavor-packed and surprisingly simple meal that's sure to please.
Equipment
- Large Skillet or Wok
- Small bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Grater or garlic press
- Spoon
- serving plate
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup packed light brown sugar
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ¼ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped green onions
Instructions
- Chop the chicken into bite-sized pieces.
- Drain the canned pineapple chunks, reserving the juice.
- Mince the garlic and grate the ginger.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Add the chicken to the skillet in a single layer and cook for 5-7 minutes, until cooked through and browned.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the brown sugar, pineapple juice, soy sauce, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
- Stir well and bring the mixture to a simmer over medium heat for 3-5 minutes, until the brown sugar is dissolved and the sauce starts to thicken.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Pour the cornstarch slurry into the simmering sauce and stir constantly until thickened.
- Continue to cook the sauce for another 1-2 minutes, until it coats the back of a spoon.
- Add the cooked chicken and pineapple chunks to the skillet with the sauce.
- Stir gently to coat the chicken and pineapple evenly.
- Cook for another 2-3 minutes, allowing the flavors to meld.
- Serve hot over cooked rice and garnish with chopped green onions, if desired.
Notes
For juicier chicken, ensure it reaches an internal temperature of 165°F (74°C). Adjust the red pepper flakes to your liking for spice. Fresh pineapple can be used instead of canned for a brighter flavor. The sauce can be thinned with water or pineapple juice, or thickened by simmering longer. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Substitute chicken thighs for chicken breasts for a richer flavor. White vinegar or rice vinegar can be used if you don't have apple cider vinegar.