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Close-up featured image of delicious, glistening Brown Sugar Pineapple Chicken, ready to eat.

Best Brown Sugar Pineapple Chicken

This recipe delivers a delightful symphony of sweet, tangy, and savory flavors by balancing the Maillard reaction, caramelization, and the trinity of sweet, sour, and umami. The chicken is browned to perfection, then simmered in a homemade brown sugar pineapple sauce until thickened and bursting with flavor, making it an easy and delicious weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup fresh pineapple chunks or canned in 100% juice, drained
  • 1/2 cup packed light brown sugar
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons vegetable oil
  • Cooked rice, for serving
  • Chopped green onions, for garnish optional

Equipment

  • Medium bowl
  • Small bowl
  • Large skillet or wok
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spatula

Method
 

  1. In a medium bowl, whisk together the brown sugar, soy sauce, apple cider vinegar, ketchup, garlic powder, ginger powder, and red pepper flakes (if using).
  2. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry. This will thicken the sauce.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the chicken to the skillet and cook, stirring occasionally, until browned on all sides and cooked through (about 5-7 minutes). Make sure not to overcrowd the pan; cook in batches if necessary to ensure proper browning.
  5. Add the pineapple chunks to the skillet and cook for another 2 minutes, allowing them to slightly caramelize.
  6. Pour the brown sugar sauce over the chicken and pineapple. Bring to a simmer.
  7. Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
  8. Remove from heat and serve immediately over cooked rice. Garnish with chopped green onions, if desired.

Notes

For best results, use slightly underripe fresh pineapple for a balanced tartness. Low-sodium soy sauce allows you to control the saltiness better. Ensure the chicken is browned properly in batches to avoid steaming. Adjust the sweetness and sourness of the sauce to your liking. This dish is best served immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.