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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with caramelized chicken breasts in a thick, sticky pineapple glaze. This pineapple chicken recipe simmers into an amber sauce with visible pineapple chunks and coats every bite.
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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 Pat dry before seasoning for better browning.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.25 tsp garlic powder To taste.
  • 0.25 tsp smoked paprika To taste.
  • 2 tbsp olive oil For searing the chicken.
Brown sugar pineapple glaze
  • 1 cup pineapple juice Used to simmer the sauce.
  • 0.25 cup brown sugar Packed.
  • 2 tbsp soy sauce Adds savory depth.
  • 2 tbsp ketchup Helps create a glossy, tangy glaze.
  • 2 garlic cloves Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tbsp cornstarch Mixed with water to thicken.
  • 2 tbsp water For the cornstarch slurry.
  • 1 cup pineapple chunks Added to the thickened glaze.
  • 1 tbsp sesame seeds For garnish.
  • 2 tbsp green onions Sliced, for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate and season
  1. Season the chicken breasts with salt, black pepper, garlic powder, and smoked paprika, then rub to coat evenly and marinate for 20 minutes in the skillet or a covered container.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering.
Sear chicken
  1. Place chicken in the hot skillet and sear for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Make pineapple glaze
  1. Whisk pineapple juice, packed brown sugar, soy sauce, ketchup, minced garlic, and grated ginger in the same pan and bring to a simmer over medium heat.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes until the sauce thickens into a glossy glaze.
  3. Add pineapple chunks and simmer 30 seconds to warm and lightly caramelize them in the sauce.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the thick pineapple glaze.
  2. Cook for 2 more minutes over medium heat until the glaze clings and darkens slightly at the edges.
  3. Garnish with sesame seeds and sliced green onions, then serve immediately.

Notes

For best caramelization, pat the chicken dry before seasoning and keep the skillet at a steady medium-high heat during searing. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken up to 2 months. For a lower-sugar option, use a brown-sugar substitute (measure like-for-like) to keep the sticky glaze texture.