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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken made as a sweet sticky chicken skillet with a thick amber glaze and visible pineapple chunks. Caramelized chicken breasts get deeply glazed at the edges for a tropical chicken dinner that’s easy and fast.
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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 water
  • 2 tbsp water
  • 1 cup pineapple chunks
  • 0.25 tbsp sesame seeds for garnish
  • 2 sliced green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate and sear the chicken
  1. Season the chicken breasts all over with salt, pepper, garlic powder, and smoked paprika, using a light even coating for consistent flavor. Let the seasoned chicken rest 20 minutes for marinating.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until it shimmers. Sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Make the brown sugar pineapple glaze
  1. Whisk pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, and grated ginger in the same pan, scraping up the browned bits. Bring to a simmer over medium heat, then keep it bubbling so the flavors concentrate.
  2. Stir in the cornstarch slurry and cook 2-3 minutes, stirring, until the sauce thickens to a glossy glaze. Add pineapple chunks and simmer just until they look glossy and slightly caramelized.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the pineapple glaze. Cook 2 more minutes so the sauce clings thickly to the caramelized edges.
  2. Turn off the heat and garnish with sesame seeds and sliced green onions for a bright, fresh top finish.
  3. Serve the brown sugar pineapple chicken over steamed rice so the amber glaze soaks in between bites.

Notes

For best caramelized edges, make sure the skillet is truly hot before searing and avoid moving the chicken during the first 5-6 minutes. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stovetop until warmed through and glossy. Freezing is not recommended because the pineapple glaze can thin and the chicken may change texture after thawing. For a lighter option, reduce brown sugar to 3 tbsp and add 2 tbsp extra pineapple juice (the glaze will still thicken with cornstarch).