Brown Sugar Pineapple Chicken is your new go-to weeknight dinner, offering a delightful balance of sweet and savory flavors that’s surprisingly simple to prepare. This recipe is perfect for anyone looking for a quick, budget-friendly, and incredibly satisfying meal that will have everyone asking for seconds.
Key Ingredients for Brown Sugar Pineapple Chicken
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup packed light brown sugar
- 1/4 cup pineapple juice (from canned pineapple or fresh)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon apple cider vinegar
- 1 teaspoon ginger, grated or finely minced
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- 1 (8-ounce) can crushed pineapple, undrained
- 1 tablespoon cornstarch (for thickening, optional)
- 2 tablespoons cold water (if using cornstarch)
- Salt and black pepper to taste
- Fresh parsley or chopped green onions for garnish (optional)
- Cooked white or brown rice, for serving
How to Make Brown Sugar Pineapple Chicken
This Brown Sugar Pineapple Chicken recipe is a triumph of simplicity and flavor, proving that restaurant-quality dishes can be made right in your own kitchen in under 30 minutes. The tender chicken coated in a luscious, caramelized sauce with bursts of sweet pineapple creates a truly satisfying meal, perfect for busy weeknights.
Step-by-Step Instructions
- Prepare the Chicken: If you haven’t already, pat the chicken pieces dry with paper towels. Season generously with salt and black pepper. This step is crucial for building flavor from the start.
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and lightly seared. You might need to do this in batches. Remove the chicken from the skillet and set aside on a plate.
- Create the Sauce Base: Reduce the heat to medium. In the same skillet, add the packed brown sugar, pineapple juice, soy sauce, apple cider vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Stir well until the brown sugar is mostly dissolved and the sauce is beginning to simmer.
- Incorporate the Pineapple: Add the undrained crushed pineapple to the sauce. Stir to combine, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl until smooth. Pour this slurry into the simmering sauce, stirring constantly. Continue to cook until the sauce thickens to your desired consistency, usually about 1-2 minutes.
- Return Chicken to Skillet: Add the seared chicken pieces back into the skillet with the sauce. Stir to coat the chicken evenly.
- Simmer and Finish: Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 8-10 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the Brown Sugar Pineapple Chicken hot over fluffy white or brown rice. Garnish with fresh parsley or chopped green onions for a vibrant finish.
Why You’ll Love This Brown Sugar Pineapple Chicken
You’ll absolutely fall in love with this Brown Sugar Pineapple Chicken for its irresistibly sweet and tangy glaze that perfectly caramelizes around tender pieces of chicken. It’s a fantastic way to enjoy restaurant-quality flavors without the hefty price tag, making it an economical choice for family dinners or entertaining. The delightful combination of brown sugar’s deep sweetness, the bright acidity of pineapple, and the savory undertones of soy sauce creates a flavor profile that’s far more exciting than your average soy-ginger chicken.
This dish truly shines when compared to simpler stir-fries, offering a more complex and comforting taste, almost like a Hawaiian-inspired delight. The convenience of a one-pan meal and the speed at which it comes together make it a weeknight warrior you’ll reach for again and again. Don’t just take our word for it; give this incredible Brown Sugar Pineapple Chicken a try and prepare to be amazed by its easy elegance and mouthwatering appeal!
Storing and Reheating Tips
To store any leftover Brown Sugar Pineapple Chicken, allow the dish to cool completely before transferring it to an airtight container. Refrigerate the leftovers within two hours of cooking. The dish will stay fresh in the refrigerator for 3-4 days.
To reheat, you can gently sauté the chicken and sauce in a skillet over medium-low heat until warmed through. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring between each interval, until heated through. If the sauce has thickened too much during storage, you can stir in a tablespoon of water or pineapple juice to loosen it. For longer storage, you can freeze the cooled Brown Sugar Pineapple Chicken in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Final Thoughts
This Brown Sugar Pineapple Chicken recipe truly delivers on ease, flavor, and satisfaction, making it a standout dish for any occasion. We encourage you to whip up this delightful meal and experience its irresistible sweet and savory allure for yourself!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Brown Sugar Pineapple Chicken
Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper.1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, NA NA Salt and black pepper to taste
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and lightly seared. You might need to do this in batches. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- Reduce the heat to medium. In the same skillet, add the packed brown sugar, pineapple juice, soy sauce, apple cider vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Stir well until the brown sugar is mostly dissolved and the sauce is beginning to simmer.1/2 cup packed light brown sugar, 1/4 cup pineapple juice (from canned pineapple or fresh), 2 tablespoons soy sauce (low sodium preferred), 1 tablespoon apple cider vinegar, 1 teaspoon ginger, grated or finely minced, 1 clove garlic, minced, 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- Add the undrained crushed pineapple to the sauce. Stir to combine, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together.1 (8-ounce) can crushed pineapple, undrained
- If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl until smooth. Pour this slurry into the simmering sauce, stirring constantly. Continue to cook until the sauce thickens to your desired consistency, usually about 1-2 minutes.1 tablespoon cornstarch (for thickening, optional), 2 tablespoons cold water (if using cornstarch)
- Add the seared chicken pieces back into the skillet with the sauce. Stir to coat the chicken evenly.1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 8-10 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the Brown Sugar Pineapple Chicken hot over fluffy white or brown rice. Garnish with fresh parsley or chopped green onions for a vibrant finish.NA NA Salt and black pepper to taste, NA NA Fresh parsley or chopped green onions for garnish (optional), NA NA Cooked white or brown rice, for serving