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Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken with caramelized chicken breasts in a thick, sticky amber glaze, plus visible pineapple chunks in every bite. Sweet and tangy pineapple glaze reduces into a glossy coat that clings to chicken for a quick skillet dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Trim if needed for even thickness.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
  • 2 tbsp olive oil For searing.
Brown sugar pineapple glaze
  • 1 cup pineapple juice Fresh or bottled.
  • 0.25 cup brown sugar, packed Packed for best caramelization.
  • 2 tbsp soy sauce Adds savory depth.
  • 2 tbsp ketchup For tangy sweetness.
  • 2 cloves garlic, minced Minced well so it blends smoothly.
  • 1 tsp fresh ginger, grated Use freshly grated for stronger flavor.
  • 1 tbsp cornstarch Mixed with water to make slurry.
  • 2 tbsp water For cornstarch slurry.
  • 1 cup pineapple chunks Add after sauce thickens so chunks stay intact.
  • 1 tbsp sesame seeds For garnish; optional but recommended.
  • 2 tbsp sliced green onions For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then place them in the skillet or a bowl and rest for 20 minutes to marinate for better flavor penetration.
  2. Keep the chicken at cool room temperature only if your kitchen is very warm; otherwise refrigerate covered during the 20-minute marinating window.
Sear the chicken
  1. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F.
  2. Remove the chicken to a plate while you make the glaze in the same pan.
Make the pineapple brown sugar glaze
  1. Whisk pineapple juice, packed brown sugar, soy sauce, ketchup, minced garlic, and grated ginger directly in the same pan, then bring the mixture to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens to a glaze.
  3. Add the pineapple chunks and stir to coat, then simmer just until the sauce turns glossy and lightly caramelized.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the glaze, then cook for 2 more minutes so the edges caramelize and the glaze clings.
  2. Turn off the heat, then garnish with sesame seeds and sliced green onions.
  3. Serve the brown sugar pineapple chicken over steamed rice and spoon extra amber glaze over the top.

Notes

Pro tip: pack the brown sugar tightly so it melts into a thick, sticky amber glaze rather than staying grainy. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet or microwave until hot through. Freezing is not recommended because the pineapple and cornstarch texture can soften after thawing. Dietary swap: use gluten-free soy sauce to keep the glaze gluten-free.