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Brown Sugar Pineapple Chicken

Golden-seared chicken thighs tossed in a thick, glossy glaze built from pineapple juice, dark brown sugar, soy sauce, and fresh ginger — thickened with a cornstarch slurry into a sticky, caramelised coating that clings to every piece.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 1 cup pineapple chunks fresh or canned, thoroughly drained
  • ½ cup pineapple juice
  • 3 tablespoons brown sugar dark preferred
  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon neutral cooking oil
  • Salt and black pepper to taste
  • Sliced green onions and sesame seeds to garnish

Method
 

  1. Pat chicken completely dry and season all sides with salt and pepper.
  2. Heat oil in a large skillet over medium-high until shimmering. Sear chicken in a single uncrowded layer for 4–5 minutes per side until deeply golden. Work in batches if needed. Remove and set aside.
  3. Reduce to medium heat. Add garlic and ginger to the same pan and stir for 30 seconds until fragrant.
  4. Pour in pineapple juice, soy sauce, brown sugar, and vinegar. Stir to combine and bring to a gentle simmer.
  5. Whisk cornstarch with cold water until smooth. Pour into the simmering sauce while stirring continuously and cook for 1–2 minutes until the sauce is thick and glossy.
  6. Add pineapple chunks and return chicken to the pan. Toss to coat and simmer for 3–4 minutes until chicken is fully cooked through to 165°F.
  7. Garnish with sliced green onions and sesame seeds. Serve immediately over rice or noodles.

Notes

Always dry the chicken first: Surface moisture prevents browning and the sear is critical to the texture of the finished dish.
Never crowd the pan: Two searing batches always beat one crowded batch. A full pan drops the temperature and steams rather than sears.
Sauce too thin: Make a second small cornstarch slurry and stir through, then simmer for another minute.
Sauce too sweet: A small extra splash of soy sauce or vinegar pulls it back into balance immediately.