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Brown Sugar Pineapple Chicken

Brown sugar pineapple chicken is an easy chicken skillet meal with caramelized chicken breasts coated in a thick, sticky amber glaze. Pineapple chunks stay visible in the sauce as the sweet-tangy brown sugar caramelizes at the 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use same thickness for even searing.
  • 0.5 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 1 tsp garlic powder To taste.
  • 1 tsp smoked paprika To taste.
  • 2 tbsp olive oil
Brown sugar pineapple glaze
  • 1 cup pineapple juice
  • 0.25 cup brown sugar, packed Pack firmly for caramel flavor.
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water For slurry.
  • 1 cup pineapple chunks Keep chunks for visible pieces in the glaze.
  • 0.5 tbsp sesame seeds For garnish.
  • 2 sliced green onions For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Marinate and prep
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika, then set them aside to marinate for 20 minutes to let the flavors cling.
  2. Rest the chicken uncovered while you prepare the glaze ingredients so the pan is ready when you start searing.
Sear the chicken
  1. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden with juices running clear and cooked through to 165°F, turning once for a clean caramelized crust.
  2. Remove the chicken from the skillet and let it rest while you make the glaze in the same pan, keeping the browned bits in place.
Make the sticky pineapple glaze
  1. Whisk pineapple juice, packed brown sugar, soy sauce, ketchup, minced garlic, and grated ginger in the same pan, then bring to a simmer over medium heat for 1-2 minutes until the sugar fully dissolves.
  2. Stir in the cornstarch slurry and cook for 2-3 minutes, watching the sauce turn glossy and visibly thicken into a glaze.
  3. Add pineapple chunks and simmer briefly until they glisten and start to caramelize at the edges, then turn off the heat.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the glaze, then cook for 2 more minutes so the caramelized surface darkens and the glaze clings thickly.
  2. Garnish with sesame seeds and sliced green onions for a fresh top layer before serving.
Serve
  1. Serve the brown sugar pineapple chicken hot over steamed rice so the amber glaze can soak in slightly with each bite.

Notes

For best caramelization, pat the chicken lightly dry before seasoning and avoid moving it during the first 5-6 minutes of searing. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the pineapple glaze can thin and the chicken may lose texture. For a lower-sugar option, reduce the brown sugar by 25-35% and add a small pinch more ginger for balance.