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Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken is an easy American skillet meal with caramelized chicken breasts in a thick, sticky amber glaze. The pineapple chunks cook into the sauce for a sweet-tangy, deeply caramelized edge-to-every-bite finish.
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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: 530
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 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water for cornstarch slurry
  • 1 cup pineapple chunks
  • 0.5 tbsp sesame seeds for garnish
  • 0.25 cup sliced green onions for garnish

Equipment

  • 1 cast iron skillet
  • 1 large skillet

Method
 

Marinate and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika to taste, then marinate for 20 minutes for better flavor absorption.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove to a plate with visible browned edges.
Make the pineapple glaze
  1. Whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger in the same pan, scraping up browned bits, then bring to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce turns glossy and thick enough to coat a spoon, with amber bubbles.
  3. Add pineapple chunks to the glaze and cook briefly until they look slightly translucent at the edges, then return chicken to the pan.
Glaze and serve
  1. Turn the chicken in the sauce to coat all sides, then cook for 2 minutes so the glaze clings thickly with caramelized spots at the edges.
  2. Garnish with sesame seeds and sliced green onions, then serve immediately over steamed rice.

Notes

For the best thick glaze, whisk the cornstarch slurry until fully smooth before adding, and keep the sauce at a steady simmer until it visibly coats the back of a spoon. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until hot. Freezing is not recommended because the pineapple glaze can thin after thawing. If you want it lower sodium, use low-sodium soy sauce and taste the glaze before simmering.