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A close-up shows a delicious plate of Caramelized Pineapple Chicken, showcasing its golden-brown color and juicy pineapple chunks.

Irresistible Caramelized Pineapple Chicken

This Caramelized Pineapple Chicken recipe delivers a delightful sweet and savory experience. Juicy chicken pieces are coated in a luscious caramel sauce, perfectly complemented by the tangy sweetness of caramelized pineapple, creating a family-favorite meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 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 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks or 20 oz canned pineapple chunks, drained
  • 2 tbsp butter
  • 1/4 cup brown sugar, packed
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
  • 1/4 tsp red pepper flakes optional
  • Sesame seeds optional, for garnish
  • Chopped green onions optional, for garnish

Equipment

  • Large skillet or wok
  • Small bowl
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Spatula
  • Serving plate

Method
 

  1. Cut the chicken into 1-inch cubes and season with salt and pepper.
  2. Prepare the pineapple: If using fresh, peel, core, and chop into 1-inch chunks. If using canned, drain well.
  3. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, and water for the caramel sauce. Set aside.
  4. Mince the garlic and grate the ginger. Have the sesame oil and red pepper flakes (if using) ready.
  5. Melt the butter in a large skillet or wok over medium-high heat.
  6. Add the pineapple chunks and brown sugar.
  7. Cook, stirring occasionally, until the pineapple is softened and caramelized, about 5-7 minutes. Remove the pineapple from the skillet and set aside.
  8. Add the olive oil to the same skillet over medium-high heat.
  9. Add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding).
  10. Cook, turning occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  11. Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  12. Pour in the soy sauce mixture and add the sesame oil and red pepper flakes (if using).
  13. Bring the sauce to a simmer, whisking constantly, until it thickens to your desired consistency, about 2-3 minutes. Remember, it will thicken quickly!
  14. Add the cooked chicken and caramelized pineapple back to the skillet with the caramel sauce.
  15. Stir to coat everything evenly in the sauce.
  16. Cook for another 1-2 minutes, allowing the flavors to meld together.
  17. Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For extra heat, add more red pepper flakes or a dash of sriracha to the sauce. You can also add vegetables like bell peppers, onions, or snow peas along with the chicken and pineapple. For a gluten-free option, use tamari instead of soy sauce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat.