Brown Sugar Pineapple Chicken
Tender chicken is glazed with a sticky brown sugar and pineapple sauce that caramelizes beautifully. Paired with sautéed pineapple chunks and bell peppers, it’s a quick, flavorful dish with a balance of sweet, savory, and tangy notes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2–3
Ingredients
For the Chicken:
1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces
1 tbsp olive oil
Salt & black pepper, to taste
For the Sauce:
¼ cup brown sugar
2 tbsp soy sauce
2 tbsp pineapple juice
1 tsp rice vinegar or apple cider vinegar
1 garlic clove, minced
½ tsp ginger, grated
For the Pineapple Veggies:
1 cup pineapple chunks
1 small red bell pepper, diced
1 small green bell pepper, diced
1 tsp olive oil
Optional Garnish:
Green onions, sliced
Sesame seeds
Lime wedges
Instructions
1. Cook the Chicken
Heat olive oil in a skillet over medium-high heat.
Season chicken with salt and pepper, then cook 5–6 minutes, until golden and cooked through. Remove from pan and set aside.
2. Cook the Pineapple and Veggies
In the same skillet, add olive oil if needed.
Sauté bell peppers for 3–4 minutes until tender-crisp.
Add pineapple chunks and cook 2–3 minutes until slightly caramelized.
3. Make the Brown Sugar Pineapple Sauce
In a small bowl, whisk together brown sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger.
Pour the sauce into the skillet with pineapple and peppers.
Stir and simmer for 2–3 minutes until the sauce thickens slightly.
4. Combine Chicken & Sauce
Return the cooked chicken to the skillet.
Toss everything together until chicken is coated in the glossy, sticky sauce.
Cook for another 1–2 minutes to heat through.
5. Serve
Serve hot over steamed rice, quinoa, or cauliflower rice.
Garnish with sliced green onions, sesame seeds, and a wedge of lime.
Notes & Tips
For more depth, sear chicken with a touch of smoked paprika or chili flakes.
Swap bell peppers with snap peas, carrots, or zucchini for variety.
Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stove.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay juicier and are more forgiving for high-heat cooking.
Q: Can I make this dairy-free?
A: Yes — this recipe is naturally dairy-free.
Q: Can I add extra sweetness?
A: Add more pineapple juice or a drizzle of honey when making the sauce.
Nutritional Information
Calories: 420
Protein: 36g
Carbohydrates: 38g
Fat: 14g
Fiber: 3g
Sodium: 520mg