Brown Sugar Pineapple Chicken

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.

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Prep Time 0

Cook Time 0

NA 0

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces NA
1 tablespoon olive oil NA
1/2 cup packed light brown sugar NA
1/4 cup pineapple juice (from canned pineapple or fresh) NA
2 tablespoons soy sauce (low sodium preferred) NA
1 tablespoon apple cider vinegar NA
1 teaspoon ginger, grated or finely minced NA
1 clove garlic, minced NA
1/4 teaspoon red pepper flakes (optional, for a hint of heat) NA
1 (8-ounce) can crushed pineapple, undrained NA
1 tablespoon cornstarch (for thickening, optional) NA
2 tablespoons cold water (if using cornstarch) NA
NA NA Salt and black pepper to taste NA
NA NA Fresh parsley or chopped green onions for garnish (optional) NA
NA NA Cooked white or brown rice, for serving NA

Equipment

Large Skillet or Dutch Oven
Small Bowl
Paper towels

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

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet or microwave. Can be frozen for up to 2-3 months.