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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with caramelized, sweet sticky glaze made in one easy skillet. Juicy chicken breasts are seared, then simmered in an amber pineapple glaze with pineapple chunks until edges turn dark and sticky.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Patted dry for better searing.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • smoked paprika To taste.
  • 2 tbsp olive oil For searing.
Brown Sugar Pineapple Glaze
  • 1 cup pineapple juice For the amber glaze base.
  • 0.25 cup brown sugar Packed.
  • 2 tbsp soy sauce Adds savory depth.
  • 2 tbsp ketchup For tangy sweetness.
  • 2 garlic Minced (2 cloves).
  • 1 tsp fresh ginger Grated (1 tsp).
  • 1 tbsp cornstarch Mixed with water to make slurry.
  • 2 tbsp water For cornstarch slurry.
  • 1 cup pineapple chunks For caramelized fruit pieces in the glaze.
  • sesame seeds For garnish.
  • green onions Sliced, for garnish.
  • steamed rice For serving (as directed).

Equipment

  • 1 cast iron skillet

Method
 

Marinate and season
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Let the seasoned chicken rest for 20 minutes to marinate while you prep the glaze ingredients.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat. Add the chicken and sear 5-6 minutes per side until golden and cooked through to 165°F, then remove the chicken.
Make the pineapple glaze
  1. Whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger in the same pan. Bring the mixture to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook 2-3 minutes until the sauce thickens into a glaze. Add the pineapple chunks and let them warm in the thickened sauce.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the glaze. Cook 2 more minutes to caramelize the glaze on the chicken.
  2. Garnish with sesame seeds and sliced green onions. Serve the brown sugar pineapple chicken over steamed rice.

Notes

For deeper caramelized edges, make sure the skillet is fully heated before searing and avoid moving the chicken for the first 2-3 minutes per side. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze the cooked chicken (with glaze) for up to 2 months and reheat until hot. Dietary swap: use tamari (gluten-free soy sauce) to keep the dish gluten-free if needed.