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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with caramelized chicken breasts in a thick, sticky brown sugar pineapple glaze. The sweet-tangy sauce simmers until amber and glossy, then clings to the chicken with visible pineapple chunks.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use 4 similar-size pieces for even cooking.
  • 0.25 tsp salt To taste.
  • 0.25 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 For the amber sauce base.
  • 0.25 cup brown sugar Packed.
  • 2 tbsp soy sauce Adds savory depth to the glaze.
  • 2 tbsp ketchup Rounds out the sweetness.
  • 2 clove garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tbsp cornstarch Mixed with water to make a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 cup pineapple chunks Fold in for visible fruit throughout the sauce.
  • 0.25 cup sesame seeds Optional garnish.
  • 0.25 cup green onions Sliced for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate and prep
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then let them rest for 20 minutes to marinate in the skillet while you prep the glaze ingredients.
  2. Measure out the pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, grated ginger, cornstarch slurry (cornstarch mixed with water), and pineapple chunks so the sauce can simmer without delays.
Sear the chicken
  1. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Make the pineapple glaze
  1. In the same skillet, whisk together pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger, then bring to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens into a glaze.
  3. Add the pineapple chunks and simmer briefly so the fruit starts to caramelize in the amber sauce.
Glaze 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.
  2. Garnish with sesame seeds and sliced green onions, then serve the pineapple glaze chicken over steamed rice.

Notes

Pro tip: keep the chicken pieces similar in thickness so they reach 165°F without overcooking. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken in the glaze for up to 2 months, then reheat gently to avoid thinning. For a lighter option, swap ketchup for no-sugar-added ketchup (or use less ketchup) and reduce the brown sugar slightly while keeping the cornstarch amount the same to maintain the sticky glaze texture.