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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken made in an easy skillet with a thick, sticky amber glaze. Caramelized chicken breasts are coated and simmer-glazed with pineapple chunks for sweet, tangy edges.
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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 breasts
  • 4 boneless skinless chicken breasts Use evenly thick breasts for faster, even cooking.
  • 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 For searing.
brown sugar pineapple glaze
  • 1 cup pineapple juice
  • 0.25 cup brown sugar, packed Packed for a caramel-like finish.
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch Mixed with water to make a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 cup pineapple chunks Add to the sauce so they caramelize in the glaze.
  • 1 tbsp sesame seeds For garnish.
  • 2 tbsp sliced green onions For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then let them marinate in the skillet or on a plate for 20 minutes. Resting helps the seasoning stick and jump-starts flavor for better caramelized edges.
Sear and cook the chicken
  1. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden. Cook until the thickest part reaches 165°F, then remove the chicken to a plate.
Make the pineapple glaze
  1. Whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and grated ginger in the same pan. Bring the mixture to a simmer over medium heat until it looks glossy and amber.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 2-3 minutes until the sauce thickens into a glaze. Keep stirring until the glaze coats the back of a spoon.
  3. Add pineapple chunks to the thickened glaze and cook until they start turning shiny and slightly caramelized. Toss them through the sauce so they’re visible throughout.
Glaze the chicken
  1. Return the seared chicken to the pan and turn to coat in the brown sugar pineapple glaze. Cook for 2 more minutes so the glaze clings and sets at the edges.
  2. Garnish with sesame seeds and sliced green onions right before serving. The bright green onions and tiny seeds make the caramel-dark glaze look finished.
Serve
  1. Serve the brown sugar pineapple chicken over steamed rice. Spoon extra amber sauce with pineapple chunks on top for the sticky, caramelized bite.

Notes

Pro tip: after searing, whisk the glaze directly in the same pan to lift the browned bits for deeper amber flavor. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of water or pineapple juice to loosen the glaze. Freezing is not recommended because the cornstarch-thickened sauce can lose its glossy texture. If you want a lighter option, swap ketchup for no-sugar-added ketchup and reduce the brown sugar by 1-2 tbsp while keeping the cornstarch slurry the same.