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Brown Sugar Pineapple Chicken

A sweet and savory skillet chicken recipe made with brown sugar, pineapple, soy sauce, and garlic. Ready in 45 minutes and perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup brown sugar, packed light or dark
  • 1 cup fresh or canned pineapple chunks drained if canned, packed in juice not syrup
  • 1/2 cup soy sauce low-sodium recommended
  • 1/4 cup ketchup
  • 1 tbsp minced garlic fresh preferred
  • 1 tsp ground ginger
  • salt and pepper to taste
  • 2 tbsp vegetable oil
  • fresh cilantro, chopped for garnish; green onions work as a substitute

Equipment

  • Large skillet or frying pan
  • Meat thermometer
  • Tongs

Method
 

  1. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken and sear undisturbed for 4 to 5 minutes per side until deeply golden brown. Remove and set aside.
  3. Reduce heat to medium. Add brown sugar, soy sauce, ketchup, minced garlic, and ground ginger to the same skillet. Stir and let bubble for about 60 seconds until the sugar begins to dissolve.
  4. Add pineapple chunks and stir to combine with the sauce.
  5. Return the chicken to the skillet and spoon sauce over the top. Reduce heat to low, cover, and simmer for 20 to 25 minutes until the internal temperature of the chicken reaches 165 degrees F.
  6. Transfer chicken to a serving platter, spoon remaining sauce and pineapple over the top, and garnish with fresh chopped cilantro. Serve immediately.

Notes

Serve over steamed white rice or coconut rice to absorb the glaze. Leftovers keep refrigerated up to 4 days and freeze well for up to 2 months. To thicken a thin sauce, simmer uncovered for 3 to 5 extra minutes.