Brown Sugar Pineapple Chicken is the perfect combination of sweet, savory, and tangy flavors all in one skillet. This easy-to-make dinner is a lifesaver on busy weeknights and a total crowd-pleaser at casual gatherings. Made with tender chunks of chicken, juicy pineapple, and a rich brown sugar glaze, this dish offers a tropical twist that keeps everyone coming back for more. If you love bold, saucy meals that pair perfectly with rice or noodles, this recipe will become a new favorite in your kitchen.
Why You’ll Love This Brown Sugar Pineapple Chicken
- Quick and easy: Ready in just 40 minutes from prep to plate.
- One-pan convenience: Less cleanup, more flavor.
- Sweet and savory balance: The brown sugar and pineapple pair perfectly with soy sauce and garlic.
- Kid-friendly: The sweetness makes it a hit with picky eaters.
- Great for meal prep: Keeps well in the fridge and reheats beautifully.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tbsp vegetable oil (for frying)
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup pineapple juice (reserved from the can or fresh juice)
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger (optional)
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- Salt and pepper to taste
- Green onions (optional, for garnish)
Special Tools:
- Large nonstick skillet or wok
- Mixing bowls
- Whisk for sauce
Step-by-Step: How to Make Brown Sugar Pineapple Chicken
- Coat the chicken: Begin by patting the chicken dry with paper towels. Season lightly with salt and pepper. Toss the chicken pieces in 1/2 cup of cornstarch until they’re well coated.
- Cook the chicken: Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chicken in batches and cook, stirring occasionally, until golden brown and cooked through, about 5 to 7 minutes per batch. Remove the chicken from the pan and set aside.
- Prepare the sauce: In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, rice vinegar, garlic, and ginger (if using).
- Thicken the sauce: Pour the sauce mixture into the skillet and bring it to a gentle simmer. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Continue to cook, stirring frequently, until the sauce thickens and becomes glossy.
- Combine everything: Return the cooked chicken to the skillet and add the pineapple chunks. Mix everything well so the chicken is thoroughly coated in the sauce and warmed all the way through.
- Serve: Sprinkle with chopped green onions if desired. Serve hot over steamed rice or noodles for a complete meal.
Helpful Tips
- Use fresh pineapple for a brighter, more natural sweetness.
- Cut chicken uniformly to ensure even cooking.
- Avoid overcrowding the pan when frying chicken to keep it crispy.
- Adjust sweetness by reducing or increasing the brown sugar.
- Double the sauce if you love extra saucy dishes.
- Want to spice it up? Add a dash of red pepper flakes or a bit of sriracha for extra heat.
Substitutions And Variations
- Protein swap: Try boneless chicken thighs, tofu, or even shrimp.
- Vinegar options: Apple cider vinegar or white vinegar can replace rice vinegar.
- Low-sodium soy sauce: Helps control the saltiness.
- Add heat: Want more spice? A splash of sriracha or pinch of chili flakes does the trick.
- Vegetable boost: Add bell peppers, snap peas, or carrots for extra crunch.
Storage Instructions
Keep any leftovers in a sealed container in the fridge and enjoy within four days. Reheat gently on the stovetop or in the microwave. To freeze, allow the chicken to cool completely, transfer to a freezer-safe container, and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutritional Information
Estimates per serving (based on 4 servings):
- Calories: 420
- Protein: 28g
- Fat: 10g
- Carbohydrates: 50g
- Sugar: 30g
- Sodium: 900mg
- Fiber: 1g
(Note: Nutrition will vary based on ingredients and portion sizes.)
Serving Suggestions
- Serve over jasmine or basmati rice for a classic pairing.
- Pair with stir-fried vegetables or a side salad for a balanced meal.
- Serve it over noodles or switch to cauliflower rice for a delicious low-carb alternative.
- Garnish with sesame seeds and extra green onions for a restaurant-style look.
Frequently Asked Questions About Brown Sugar Pineapple Chicken
Can I make this dish ahead of time? Definitely! This dish keeps well and is perfect for prepping ahead of time. For optimal freshness, cook the chicken and sauce in advance and store them in separate containers.
Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs are juicy and flavorful and work great in this recipe.
Is this dish very sweet? The dish leans sweet, but the vinegar and soy sauce provide a great balance. Feel free to adjust the brown sugar to suit your taste.
What can I serve with this besides rice? Try it with noodles, quinoa, or even inside lettuce wraps for a fun variation.
Can I make this gluten-free? Yes, use tamari or a gluten-free soy sauce and ensure all other ingredients are certified gluten-free.
Final Thoughts
Thank you so much for stopping by and trying out this Brown Sugar Pineapple Chicken recipe. It’s one of those magical dishes that’s both incredibly easy to make and packed with irresistible flavor. Whether you’re feeding a family or just want a simple yet satisfying meal, this sweet and savory chicken hits the spot every time. I hope it brings as much joy to your table as it does to mine. Happy cooking and thanks for being part of this food-loving community!
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Brown Sugar Pineapple Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Brown Sugar Pineapple Chicken is a sweet and tangy one-pan recipe featuring tender chicken, juicy pineapple, and a rich brown sugar glaze. It’s quick, family-friendly, and full of bold flavor—perfect for weeknights or casual dinners. Serve it over rice or noodles and enjoy a tropical twist at the dinner table.
Ingredients
1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup cornstarch
2 tbsp vegetable oil
1 cup pineapple chunks (canned or fresh)
1/2 cup pineapple juice (reserved from the can or fresh)
1/2 cup brown sugar
1/4 cup soy sauce
2 tbsp rice vinegar (or apple cider vinegar)
2 garlic cloves, minced
1 tbsp grated fresh ginger (optional)
1 tbsp cornstarch + 2 tbsp water (for slurry)
Salt and pepper to taste
Green onions (optional, for garnish)
Instructions
- Coat the chicken: Begin by patting the chicken dry with paper towels. Season lightly with salt and pepper. Toss the chicken pieces in 1/2 cup of cornstarch until they’re well coated.
- Cook the chicken: Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chicken in batches and cook, stirring occasionally, until golden brown and cooked through, about 5 to 7 minutes per batch. Remove the chicken from the pan and set aside.
- Prepare the sauce: In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, rice vinegar, garlic, and ginger (if using).
- Thicken the sauce: Pour the sauce mixture into the skillet and bring it to a gentle simmer. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Continue to cook, stirring frequently, until the sauce thickens and becomes glossy.
- Combine everything: Return the cooked chicken to the skillet and add the pineapple chunks. Mix everything well so the chicken is thoroughly coated in the sauce and warmed all the way through.
- Serve: Sprinkle with chopped green onions if desired. Serve hot over steamed rice or noodles for a complete meal.
Notes
For extra heat, add red pepper flakes or a splash of sriracha.
Use fresh pineapple for brighter flavor.
For meal prep, store chicken and sauce separately for best texture.
Make it gluten-free by using tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes Additional Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 30g
- Carbohydrates: 50g
- Protein: 28g