Description
Juicy chicken coated in a sticky-sweet pineapple glaze? This Brown Sugar Pineapple Chicken might just be the tastiest 30-minute dinner you’ll ever make.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- ¾ cup (150g) brown sugar, packed
- 1 can (20 oz/567g) pineapple chunks in juice (reserve ½ cup of the juice)
- 1 red bell pepper, chopped into 1-inch pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Pat chicken dry and season with salt and pepper. Drain pineapple, reserving ½ cup juice. Mix cornstarch with 1 tablespoon water to create a slurry.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 2-3 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium and add onion to the same skillet. Cook for 2-3 minutes until softening, then add bell pepper and cook for 2 minutes more.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Add brown sugar and stir for 1 minute as it melts. Pour in reserved pineapple juice, soy sauce, and rice vinegar, scraping up any browned bits.
- Add pineapple chunks and return chicken to the skillet. Simmer for 5-7 minutes until chicken reaches 165°F internal temperature.
- Stir in cornstarch slurry and cook for 1-2 minutes until sauce thickens. Add red pepper flakes if using.
- Remove from heat, let rest for 2 minutes, then garnish with green onions and sesame seeds.
- Serve over rice or noodles.