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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with a thick, sticky amber glaze made from pineapple juice, soy sauce, and ketchup. Caramelized chicken breasts are seared, then simmered and coated until the edges turn deeply glazed and pineapple chunks stay visible throughout.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 1 tsp salt To taste.
  • 1 tsp pepper To taste.
  • 1 tsp garlic powder To taste.
  • 1 tsp smoked paprika To taste.
  • 2 tbsp olive oil For searing.
Brown sugar pineapple glaze
  • 1 cup pineapple juice Use unsweetened if available.
  • 0.25 cup brown sugar, packed Packed brown sugar.
  • 2 tbsp soy sauce Low-sodium works too.
  • 2 tbsp ketchup For body and tang.
  • 2 garlic, minced Fresh cloves.
  • 1 tsp fresh ginger, grated Fresh ginger for brightness.
  • 1 tbsp cornstarch Mixed with water for slurry.
  • 2 tbsp water For cornstarch slurry.
  • 1 cup pineapple chunks Add after thickening the sauce.
  • 1 tbsp sesame seeds Optional garnish.
  • 2 tbsp sliced green onions Optional garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate and sear the chicken
  1. Season boneless skinless chicken breasts with salt, pepper, garlic powder, and smoked paprika to taste, then marinate 20 minutes in the refrigerator. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Sear the chicken in the hot skillet for 5-6 minutes per side, until golden and cooked through to 165°F. Remove the chicken to a plate while you make the glaze.
Make the pineapple glaze and coat
  1. Whisk pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger in the same pan. Bring the mixture to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook 2-3 minutes until the sauce thickens to a glaze. Add pineapple chunks and stir to coat.
  3. Return the chicken to the pan and turn to coat in the glaze. Cook 2 more minutes over medium heat so the glaze caramelizes at the edges.
Finish and serve
  1. Garnish with sesame seeds and sliced green onions. Serve over steamed rice.

Notes

Pro tip: Pat the chicken dry and avoid crowding the skillet so it browns instead of steams. Refrigerate leftovers in a sealed container for up to 3 days; freeze for up to 2 months for best texture (reheat gently to avoid thinning). For a lower-sugar option, reduce brown sugar by about 25% and use a no-sugar-added ketchup if available.