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Brown Sugar Pineapple Chicken is shown as a delicious and easy weeknight dinner option in this featured image.

Irresistible Brown Sugar Pineapple Chicken

This brown sugar pineapple chicken recipe achieves the perfect balance of sweet, tangy, and savory flavors. The key lies in searing the chicken for maximum flavor, using fresh pineapple for brightness, and balancing the sweetness with rice vinegar and soy sauce for an unforgettable dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup fresh pineapple chunks, roughly chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 clove garlic, minced
  • 1/2 inch ginger, grated
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup chicken broth
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional
  • Cooked rice, for serving

Equipment

  • Large skillet or wok
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • mixing bowls
  • paper towels
  • spatula or wooden spoon
  • Lid for skillet or wok

Method
 

  1. Pat the chicken pieces dry with paper towels.
  2. Toss the chicken with olive oil, salt, and pepper.
  3. Heat a large skillet or wok over medium-high heat.
  4. Add the chicken in a single layer (work in batches if necessary).
  5. Sear the chicken for 2-3 minutes per side, until browned but not fully cooked through. Remove from skillet and set aside.
  6. In the same skillet, combine the pineapple chunks, brown sugar, soy sauce, rice vinegar, cornstarch, garlic, ginger, red pepper flakes (if using), and chicken broth.
  7. Bring the sauce to a simmer over medium heat, stirring constantly until the sauce thickens, about 3-5 minutes.
  8. Add the seared chicken back to the skillet. Stir to coat the chicken with the sauce.
  9. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened further. Stir occasionally to prevent sticking.
  10. Serve hot over rice. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For best results, use fresh pineapple. You can adjust the amount of red pepper flakes to control the spiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent clumping, whisk the cornstarch with the cold chicken broth before adding it to the sauce. Taste the sauce and adjust the seasonings as needed, adding more soy sauce or rice vinegar to balance the flavors.