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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken features caramelized chicken breasts in a thick, sticky amber glaze with visible pineapple chunks. The sweet-tangy pineapple sauce reduces into a glossy coating with deeply caramelized edges, then gets tucked onto the pan-seared chicken for a tropical chicken dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Use similar thickness 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 the chicken.
Brown sugar pineapple glaze
  • 1 cup pineapple juice Use freshly squeezed or canned juice; no added sugar if possible.
  • 0.25 cup brown sugar, packed Packed brown sugar for caramel notes.
  • 2 tbsp soy sauce Adds savory depth to the glaze.
  • 2 tbsp ketchup Helps the glaze thicken and turn sticky.
  • 2 clove garlic, minced Freshly minced for best aroma.
  • 1 tsp fresh ginger, grated Grated ginger for tang and warmth.
  • 1 tbsp cornstarch Mixed with water to form a slurry.
  • 2 tbsp water For cornstarch slurry.
  • 1 cup pineapple chunks Add after thickening so they caramelize in the glaze.
  • 0.5 tsp sesame seeds For garnish.
  • 2 tbsp green onions, sliced For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and marinate
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika to taste, then let them sit 20 minutes for marinating.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear the chicken
  1. Place chicken in the skillet and sear 5-6 minutes per side, until golden and cooked through to 165°F, then remove to a plate.
Make the pineapple glaze
  1. Whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger in the same pan, then bring to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook 2-3 minutes until the sauce thickens into a glossy glaze.
  3. Add pineapple chunks and stir to coat, letting them warm and start caramelizing in the amber sauce.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the glaze, then cook 2 more minutes so the sauce clings to the edges.
  2. Garnish with sesame seeds and sliced green onions.
  3. Serve the brown sugar pineapple chicken over steamed rice.

Notes

Pro tip: For the deepest caramelized edges, don’t move the chicken while it sears—let it develop a golden crust before flipping. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing isn’t recommended because the pineapple chunks can soften. For a lighter option, use low-sodium soy sauce and reduce ketchup to 1 tbsp while adding a splash of extra pineapple juice to keep the glaze glossy.