Description
This Brown Sugar Pineapple Chicken recipe features tender, juicy chicken breasts cooked in a sweet and tangy pineapple sauce that blends brown sugar, soy sauce, and apple cider vinegar. Enhanced with garlic and optional ginger for a subtle spice, it’s a delicious and easy skillet meal perfect for quick weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup brown sugar (packed)
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger (optional)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (for cornstarch slurry, if using)
Garnish
- Fresh cilantro or parsley
Instructions
- Prepare and cook the chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 minutes on each side until browned and fully cooked through. Remove the chicken and set aside.
- Make the sauce base: In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Add pineapple chunks, brown sugar, soy sauce, apple cider vinegar, and ginger if using. Stir to combine and bring the mixture to a simmer.
- Simmer the sauce: Allow the sauce to simmer for 5-7 minutes until the pineapple softens and the sauce thickens slightly, stirring occasionally to prevent sticking.
- Optional thickening step: If a thicker sauce is desired, mix the cornstarch with a tablespoon of water to create a slurry and stir it into the simmering sauce. Allow to cook for an additional 2 minutes until the sauce thickens further.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet. Spoon the sauce generously over the chicken, and cook for another 2-3 minutes to infuse the flavors.
- Garnish and serve: Garnish the dish with fresh cilantro or parsley. Serve immediately, paired perfectly with rice or steamed vegetables.
Notes
- Using fresh pineapple chunks will offer a brighter flavor compared to canned, but both work well.
- Adjust the brown sugar quantity to control sweetness, especially if your pineapple is very sweet.
- For a gluten-free version, substitute tamari or coconut aminos for soy sauce.
- To make the sauce spicier, add a pinch of red pepper flakes or a dash of sriracha.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
