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Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken is an easy chicken skillet with caramelized chicken breasts in a thick, sticky amber pineapple glaze. Pineapple chunks stay visible as the sauce simmers, thickens, and clings to the chicken edges.
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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
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp 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 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp water
  • 1 cup pineapple chunks
  • 0.5 tbsp sesame seeds for garnish
  • 1 bunch sliced green onions for garnish
serving
  • 1 cup steamed rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Marinate and sear
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Arrange them in the skillet and let them sit for 20 minutes to marinate.
  2. 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. Cook until each breast reaches 165°F, then remove to a plate.
Make the pineapple glaze
  1. Whisk pineapple juice, brown sugar (packed), soy sauce, ketchup, minced garlic, and grated ginger in the same pan. Bring the mixture to a simmer over medium heat, scraping up browned bits.
  2. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens into a glaze. Add the pineapple chunks so they become visible throughout the amber sauce.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the glaze. Cook for 2 more minutes to caramelize the surface and help the sauce cling.
  2. Garnish with sesame seeds and sliced green onions. Serve the brown sugar pineapple chicken over steamed rice.

Notes

For best caramelization, pat the chicken dry before seasoning and avoid moving the breasts for the first 2-3 minutes of searing so the edges brown. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water or pineapple juice to loosen the glaze. Freezing is not recommended because the pineapple and cornstarch texture can thin when thawed. If you want a gluten-free version, use gluten-free soy sauce in the glaze.