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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken with caramelized chicken breasts and a thick, sticky amber pineapple glaze. The sauce is simmered to a glossy coating with visible pineapple chunks for a sweet-tangy skillet dinner.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • garlic powder
  • smoked paprika
  • 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
  • 2 tbsp water
  • 1 cup pineapple chunks
  • sesame seeds
  • sliced green onions

Equipment

  • 1 cast iron skillet

Method
 

Marinate and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika to taste, then sear in olive oil in a large cast iron skillet over medium-high heat for 5-6 minutes per side until golden and cooked through to 165°F; remove to a plate (leave any fond in the pan).
  2. Let the chicken rest off heat for 20 minutes so the seasoning can mellow and the surface dries slightly for better glaze cling.
Make the pineapple glaze
  1. Whisk pineapple juice, packed brown sugar, soy sauce, ketchup, minced garlic, and grated ginger in the same skillet; bring to a simmer over medium heat, stirring until the sugar dissolves and the mixture looks amber.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2-3 minutes, until the sauce thickens to a glossy glaze and coats the back of a spoon.
  3. Add the pineapple chunks and simmer briefly so they look slightly caramelized and stay visible in the sauce.
Coat and finish
  1. Return the chicken to the skillet and turn to coat in the glaze; cook 2 minutes so the edges darken and the glaze clings to the breasts.
  2. Garnish with sesame seeds and sliced green onions, then serve over steamed rice.

Notes

For the stickiest caramelization, keep the skillet over medium-high when searing, and avoid moving the chicken too much so you get deep golden edges. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet until warmed through. Freezing isn’t recommended because the pineapple glaze can thin after thawing. If you want a lighter option, use low-sodium soy sauce and replace half the ketchup with crushed pineapple for a more tang-forward glaze.