Description
This Brown Sugar Pineapple Chicken recipe delivers a perfect balance of sweet and savory flavors with tender chicken breasts simmered in a luscious pineapple and brown sugar sauce. Easy to prepare in just 30 minutes, it’s a delicious weeknight meal that pairs wonderfully with rice or steamed vegetables.
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)
Garnish
- Fresh cilantro or parsley (for garnish)
Instructions
- Prepare the chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook chicken for 6-7 minutes on each side until browned and fully cooked through. Remove chicken from skillet and set aside.
- Cook aromatics and combine sauce: 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 optional ginger. Stir to combine and bring the mixture to a simmer.
- Simmer the sauce: Allow sauce to simmer gently for 5-7 minutes until pineapple softens and the sauce thickens slightly.
- Thicken the sauce (optional): If a thicker sauce is desired, mix cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the sauce and simmer for another 2 minutes until thickened.
- Combine chicken and sauce: Return chicken breasts to the skillet, spoon sauce over them, and cook an additional 2-3 minutes so the chicken absorbs the flavors.
- Garnish and serve: Garnish with fresh cilantro or parsley. Serve immediately with rice or vegetables for a complete meal.
Notes
- Use either fresh or canned pineapple chunks based on availability; fresh will add a brighter flavor.
- The ginger is optional but adds a nice depth to the sauce.
- The cornstarch slurry helps achieve a thicker sauce; omit it if you prefer a lighter consistency.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
- This dish pairs well with steamed rice or sautéed vegetables for a balanced meal.
