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Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken is an easy chicken skillet dinner with caramelized chicken breasts in a thick, sticky amber pineapple glaze. Pineapple chunks are simmered into the sauce for sweet-tangy caramelized edges and glossy coating.
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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 and seasoning
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.25 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 cloves minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry
  • 1 cup pineapple chunks
  • 0.5 tsp sesame seeds for garnish
  • 0.5 green onions sliced, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate (optional but recommended for best flavor)
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika to taste. Let the chicken marinate 20 minutes while you prep the glaze ingredients.
Sear the chicken
  1. Heat olive oil in a large cast iron skillet over medium-high heat. Add the chicken 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. Bring 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. Add the pineapple chunks.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the glaze. Cook 2 more minutes to caramelize the glaze at the edges.
  2. Garnish with sesame seeds and sliced green onions. Serve over steamed rice.

Notes

For extra sticky caramelization, keep the sauce at a steady simmer once thickened and cook the chicken just 2 minutes in the glaze. Refrigerate leftovers in an airtight container for up to 3-4 days; rewarm in a skillet with a splash of water or pineapple juice. Freezing is not recommended because the pineapple and cornstarch sauce can lose texture. For a lighter option, use low-sodium soy sauce and reduced-sugar ketchup while keeping the pineapple chunks.