Description
A quick and easy one-pan dinner featuring juicy chicken thighs coated in a glossy, sweet, and tangy pineapple glaze. This recipe balances savory, sweet, and spicy flavors for a comforting meal ready in under 30 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 3 tbsp soy sauce (or Tamari for gluten-free)
- 1 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tbsp sesame oil
- 2 green onions, chopped
- Salt and black pepper to taste
- Cooking oil for searing
Instructions
- Pat chicken pieces dry with paper towels and toss in a bowl with cornstarch, salt, and black pepper until lightly coated.
- In a small bowl, whisk together soy sauce, apple cider vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer (do not crowd) and sear for 3-4 minutes per side until golden brown. Remove chicken to a plate.
- In the same pan, add a bit more oil if needed and sauté pineapple chunks for 2 minutes until they begin to caramelize.
- Pour the sauce mixture into the pan with the pineapple. Let it bubble and reduce for 2-3 minutes until it thickens slightly.
- Return the chicken to the pan and toss everything together until the chicken is coated in the glossy sauce. Cook for another 1-2 minutes to heat through.
- Remove from heat, drizzle with sesame oil, and garnish with chopped green onions. Serve immediately over rice.
Notes
Ensure chicken is completely dry before searing to prevent steaming. Do not overcrowd the pan. If the sauce becomes too thick, add a tablespoon of water; if too thin, let it bubble longer. For a gluten-free version, use Tamari instead of soy sauce. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 plate with chicken
- Calories: 350
- Sugar: 20
- Sodium: 800
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 1
- Protein: 30
Keywords: pineapple chicken, sticky chicken, one pan dinner, easy weeknight meal, sweet and savory chicken, quick dinner, gluten-free option