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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with caramelized edges and a thick, sticky glaze made by simmering pineapple juice with brown sugar, soy sauce, ketchup, garlic, and ginger. Chicken breasts get seared, then coated and glazed until the sauce turns amber and clings with visible pineapple chunks.
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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
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 0.5 tsp salt To taste.
  • 0.5 tsp black pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
  • 2 tbsp olive oil For searing the chicken.
Brown Sugar Pineapple Glaze
  • 1 cup pineapple juice Use juice not nectar if available.
  • 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 Mixed with water for slurry.
  • 2 tbsp water For cornstarch slurry.
  • 1 cup pineapple chunks Added after the sauce thickens.
  • 1 tbsp sesame seeds For garnish.
  • 2 tbsp green onions Sliced for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika to taste, then set aside for 20 minutes to marinate.
  2. Heat olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove to a plate.
Make the pineapple glaze
  1. In the same skillet, whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger, then 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, cooking for 2 more minutes so the edges caramelize and the glaze clings.
  2. Garnish with sesame seeds and sliced green onions, then serve over steamed rice.

Notes

Pro tip: keep the sauce at a steady simmer while thickening—if it boils hard, the glaze can reduce too fast and turn grainy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of water. Freezing is not recommended because the pineapple glaze can lose its sticky texture after thawing. For a lower-sugar option, use a brown sugar substitute that measures like sugar and reduce the simmer time by 1 minute while watching thickness.