Description
This Brown Sugar Pineapple Chicken is a flavorful and easy-to-make dish combining tender, juicy chicken breasts with a sweet and tangy pineapple sauce. The dish features a caramelized brown sugar and soy sauce glaze with pineapple chunks, garlic, and ginger, baked to perfection and finished with a luscious thickened sauce. Perfect for a weeknight dinner or casual gathering, it can be served over rice or steamed vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt to taste
- 1 tablespoon olive oil
- Optional: green onions and sesame seeds for garnish
Sauce
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup pineapple juice (from the can or fresh)
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken with sauce.
- Make the sauce mixture: In a small bowl, combine brown sugar, soy sauce, minced garlic, ground ginger, black pepper, and pineapple juice. Stir well until the sugar dissolves completely, creating a sweet and tangy sauce base.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts lightly with salt and sear each side for 2 to 3 minutes until they turn golden brown. Remove the skillet from heat afterward.
- Add sauce and pineapple: Pour the prepared sauce mixture over the chicken in the skillet. Scatter the pineapple chunks over and around the chicken to infuse flavor during baking.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and no longer pink inside.
- Prepare the thickening mixture: While the chicken bakes, mix cornstarch and water in a small bowl until smooth. This will be used to thicken the sauce later.
- Remove chicken and thicken sauce: Once the chicken is done, take the skillet out of the oven. Remove the chicken breasts onto a plate and return the skillet with the sauce to the stove over medium heat.
- Thicken the sauce: Stir the cornstarch mixture into the skillet sauce. Continuously stir for 3 to 4 minutes until the sauce thickens to a glossy, syrupy consistency.
- Coat the chicken: Return the chicken breasts to the skillet, spooning the thickened sauce over them. Cook for another 2 to 3 minutes to allow the flavors to meld together.
- Serve: Serve the chicken hot, garnished with green onions and sesame seeds if desired. This dish pairs beautifully with cooked rice or steamed vegetables.
Notes
- Use fresh pineapple for a brighter, fresher flavor or canned pineapple for convenience; just be sure to drain well.
- You can substitute chicken thighs if preferred, adjusting cooking time accordingly.
- To make it gluten-free, use a gluten-free soy sauce or tamari.
- For a spicier kick, add red pepper flakes or a dash of sriracha to the sauce.
- If you don’t have an oven-safe skillet, transfer the seared chicken and sauce to a baking dish before baking.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Consider serving this dish with steamed jasmine rice or quinoa for a complete meal.
