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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with caramelized edges and a thick, sticky pineapple glaze. Pan-seared chicken breasts are simmered in an amber sauce with pineapple chunks until glossy and deeply coated.
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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
  • 1 Salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 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 mixed with 2 tbsp water
  • 2 tbsp water for cornstarch slurry
  • 1 cup pineapple chunks
  • 1 sesame seeds for garnish
  • 1 green onions, sliced for garnish
To serve
  • 1 steamed rice

Equipment

  • 1 cast iron skillet

Method
 

Marinate (optional for deeper flavor)
  1. Lightly season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then let them sit for 20 minutes to marinate while you prep the glaze; cover and keep at cool room temperature or refrigerate. Visual cue: the surface looks evenly speckled with spices.
Sear the chicken
  1. Heat olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove to a plate. Visual cue: browned caramel color on the outside and clear juices when pierced.
Make the pineapple glaze
  1. Whisk pineapple juice, packed brown sugar, soy sauce, ketchup, minced garlic, and grated ginger in the same pan, then bring to a simmer over medium heat. Visual cue: small bubbles break the surface and the sauce smells sweet and tangy.
  2. Stir in the cornstarch slurry and cook 2-3 minutes until the sauce thickens into a glaze, then add pineapple chunks. Visual cue: the sauce coats the back of a spoon and the chunks look glossy.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the brown sugar pineapple glaze, then cook 2 more minutes. Visual cue: the glaze clings and dark amber caramelization forms around the chicken edges.
  2. Garnish with sesame seeds and sliced green onions. Visual cue: green and beige toppings stand out against the amber sauce.
Serve
  1. Serve the brown sugar pineapple chicken over steamed rice. Visual cue: glaze pools lightly at the bottom of the chicken and rice.

Notes

For the stickiest glaze, simmer long enough for it to visibly thicken before returning the chicken, then coat and finish just until the glaze clings (don’t overcook). Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet with a splash of water until hot. Freezing: no. Dietary swap: use low-sodium soy sauce to reduce sodium while keeping the sweet-tangy balance.