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Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken is an easy American skillet dinner with caramelized chicken breasts in a thick, sticky brown sugar pineapple glaze. Pineapple chunks stay visible in the amber sauce for sweet-tangy, deeply glazed 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 and seasoning
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
  • 2 tbsp olive oil For searing.
Brown sugar pineapple glaze
  • 1 cup pineapple juice
  • 0.25 cup brown sugar, packed Packed brown sugar for a deeper caramel tone.
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch Mixed with water for a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 cup pineapple chunks Caramelize in the glaze.
  • 0.25 cup sesame seeds For garnish.
  • 4 tbsp sliced green onions For garnish.
Serving suggestion
  • 1 steamed rice Serve as the base.

Equipment

  • 1 cast iron skillet

Method
 

Marinate and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, garlic powder, and smoked paprika. Refrigerate for 20 minutes to marinate, then pat off any excess moisture.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear the chicken breasts for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Make the pineapple glaze
  1. Whisk together pineapple juice, packed brown sugar, soy sauce, ketchup, minced garlic, and grated fresh ginger in the same pan. Bring to a simmer over medium heat for 2 minutes, scraping up browned bits.
  2. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens to a glossy glaze. Add the pineapple chunks and stir to coat.
Glaze and garnish
  1. Return the chicken breasts to the pan and turn to coat in the thick pineapple glaze. Cook for 2 more minutes so the glaze clings to the edges.
  2. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice.

Notes

For the best sticky edge caramelization, don’t overcrowd the skillet and let the browned bits stay in the pan while you simmer the pineapple mixture. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because pineapple chunks and glaze can lose texture. For a lower-sugar option, use a brown sugar substitute measured 1:1 (or reduce brown sugar to 3 tbsp) while keeping the rest of the glaze ingredients the same.