Hawaiian Chicken Pineapple Glaze (Print version)

Juicy chicken glazed in sweet pineapple soy sauce with tropical flavors, ready in 45 minutes.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste

→ Sauce

03 - 1 tablespoon vegetable oil
04 - 1 cup pineapple juice
05 - 1/3 cup soy sauce (use gluten-free if preferred)
06 - 1/4 cup brown sugar
07 - 2 tablespoons rice vinegar
08 - 3 cloves garlic, minced
09 - 1 tablespoon grated fresh ginger
10 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Toppings and Garnish

11 - 1 cup pineapple chunks (fresh or canned, drained)
12 - 1 red bell pepper, diced
13 - 2 green onions, sliced
14 - Sesame seeds, for garnish (optional)

# Method:

01 - Pat the chicken breasts dry and season both sides generously with salt and pepper.
02 - Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
03 - In the same skillet, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir well to dissolve the sugar and bring the mixture to a gentle simmer.
04 - Stir the pineapple chunks and diced red bell pepper into the simmering sauce. Cook for 3 to 4 minutes until the pepper begins to soften.
05 - Pour in the cornstarch and water mixture while stirring continuously. Continue cooking and stirring for about 2 minutes until the sauce thickens and becomes glossy.
06 - Place the chicken breasts back into the skillet, turning to coat each piece evenly in the sauce. Simmer for 5 minutes until the chicken is heated through and the flavors have melded together.
07 - Transfer the chicken and sauce to a serving platter. Garnish with sliced green onions and sesame seeds. Serve immediately with steamed jasmine rice or coconut rice if desired.

# Expert advice:

01 -
  • The sauce walks that perfect line between sweet and savory, and it tastes like something you would order at a restaurant without the wait.
  • Everything cooks in one skillet, which means cleanup is almost too easy for something this flavorful.
  • It is genuinely weeknight friendly, clocking in at about forty five minutes from cutting board to plate.
02 -
  • Do not skip patting the chicken dry because moisture on the surface is the enemy of a good sear.
  • The cornstarch slurry needs to be stirred again right before you add it because it settles fast and you will end up with lumps otherwise.
  • Cornstarch starts losing its thickening power if you boil it aggressively, so keep the sauce at a gentle bubble after adding it.
03 -
  • Let the sauce reduce for an extra minute or two before adding the cornstarch if you prefer a more concentrated flavor.
  • Toasting sesame seeds in a dry pan for thirty seconds before garnishing brings out a nutty aroma that makes the finished dish smell incredible.

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