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BEST Brown Sugar Pineapple Chicken

This recipe delivers a sticky, flavorful brown sugar pineapple chicken. Searing the chicken first and balancing the sweetness with acidity are key to achieving the perfect flavor. Serve over rice for a complete and delicious meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 cup packed light brown sugar
  • 1/4 cup low sodium soy sauce
  • 1/4 cup pineapple juice
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1/2 tsp red pepper flakes optional, for heat
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Salt, to taste
  • Pepper, to taste
  • Cooked rice, for serving
  • Chopped green onions, for garnish

Equipment

  • Large skillet or wok
  • mixing bowl
  • small bowl
  • whisk
  • measuring cups and spoons
  • Spatula or spoon
  • knife
  • cutting board

Method
 

  1. Prepare the Chicken: In a bowl, combine the chicken cubes with 1 tablespoon of olive oil. Season with salt and pepper.
  2. Sear the Chicken: Heat a large skillet or wok over medium-high heat. Add the chicken and sear on all sides until lightly browned but not fully cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Sauce: In the same skillet, combine the brown sugar, soy sauce, pineapple juice (using reserved juice from the canned pineapple), apple cider vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring constantly until the brown sugar is dissolved.
  4. Add the Vegetables: Add the green and red bell peppers to the sauce and cook for 3-5 minutes, or until they are slightly softened.
  5. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering sauce and stir continuously until the sauce thickens, about 1-2 minutes.
  6. Combine and Simmer: Return the seared chicken to the skillet. Add the drained pineapple chunks. Stir to coat everything in the sauce. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
  7. Serve: Serve the Brown Sugar Pineapple Chicken over cooked rice. Garnish with chopped green onions.

Notes

For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can use chicken thighs instead of chicken breasts for a richer flavor. Adjust sweetness, saltiness, or heat to your preference by tasting the sauce before adding the chicken back in.