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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with a thick, sticky amber glaze and visible pineapple chunks. Caramelized chicken breasts are seared, then simmered in the pineapple sauce until the edges turn deeply golden.
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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: 560
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 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with water
  • 2 tbsp water for cornstarch slurry
  • 1 cup pineapple chunks
  • 1 tbsp sesame seeds for garnish
  • 2 green onions, sliced for garnish
Serving
  • 4 steamed rice

Equipment

  • 1 cast iron skillet

Method
 

Marinate (optional but recommended)
  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.
Sear the chicken
  1. Heat the olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F.
  2. Remove the chicken from the skillet and set aside while you make the pineapple glaze in the same pan.
Make the sticky glaze
  1. Whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and fresh ginger in the same pan, then bring the mixture to a simmer over medium heat.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2-3 minutes until the sauce thickens to a glaze.
  3. Add the pineapple chunks and cook until they start to become glossy and warm through, about 1-2 minutes.
Coat and finish
  1. Return the chicken to the skillet and turn to coat in the pineapple glaze.
  2. Cook the chicken in the glaze for 2 more minutes, so the edges caramelize and the sauce clings to the surface.
Garnish and serve
  1. Sprinkle sesame seeds and sliced green onions over the chicken right before serving.
  2. Serve the brown sugar pineapple chicken over steamed rice so the amber sauce soaks in at the edges.

Notes

Pro tip: For darker caramelized edges, don’t move the chicken during the first sear and cook until each side is clearly golden before you remove it. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in a skillet with a splash of water to loosen the glaze. Freezing is not recommended because the pineapple glaze can thin when thawed. Dietary swap: use low-sodium soy sauce to reduce overall sodium while keeping the sweet-tangy flavor.