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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken is a sweet sticky chicken skillet with caramelized chicken breasts in a thick amber pineapple glaze. Pineapple chunks are simmered into the sauce so every bite has tang, sweetness, and a deeply glazed edge.
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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
  • 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
Brown Sugar Pineapple Glaze
  • 1 cup pineapple juice
  • 0.25 cup brown sugar packed
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp water for the slurry
  • 1 cup pineapple chunks
  • 0.25 tbsp sesame seeds for garnish
  • 0.25 cup green onions sliced, for garnish
To serve
  • 1 cup steamed rice

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then let them sit for 20 minutes to absorb the flavors (resting/marinating time, no heat).
Sear the chicken
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove to a plate.
Make the pineapple glaze
  1. In the same pan, whisk together pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger, then bring to a simmer over medium heat (bubbles across the surface).
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2-3 minutes until the sauce thickens to a glaze (coats the back of a spoon).
  3. Add the pineapple chunks and cook until they heat through and begin to look glossy.
Glaze the chicken and finish
  1. Return the chicken to the pan, turn to coat in the glaze, and cook 2 more minutes until sticky and caramelized at the edges (bubbling glaze visible around the chicken).
  2. Turn off the heat and garnish with sesame seeds and sliced green onions.
Serve
  1. Serve the brown sugar pineapple chicken over steamed rice, spooning extra amber glaze and pineapple chunks on top (glossy, sticky finish).

Notes

For the stickiest glaze, whisk the cornstarch slurry thoroughly right before adding so it thickens quickly and doesn’t clump. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium-low until the sauce loosens. Freezing is not recommended for best texture. Dietary swap: use low-sodium soy sauce to reduce overall sodium without changing the flavor profile much.