Pineapple-Glazed Chicken

This juicy pineapple-glazed chicken transforms ordinary chicken thighs into a sweet-savory dinner masterpiece that balances tropical sweetness with umami depth. The sticky glaze caramelizes beautifully, creating a dish that looks as impressive as it tastes.

I first created this recipe when craving something different from our usual dinner rotation. My husband who normally avoids fruit in savory dishes has since requested it weekly, declaring it his new favorite chicken dish.

Ingredients

• Boneless skinless chicken thighs offer more flavor and stay juicier than breast meat even if slightly overcooked
• Pineapple chunks fresh provides brighter flavor but canned works perfectly in a pinch
• Pineapple juice adds natural sweetness and helps tenderize the chicken
• Soy sauce delivers the umami backbone that balances the sweet elements
• Honey creates that irresistible sticky glaze and caramelization
• Rice vinegar brightens everything with gentle acidity
• Fresh garlic and ginger form an aromatic foundation for the sauce
• Red pepper flakes optional but highly recommended for a subtle heat contrast
• Cornstarch creates that restaurant quality thickness in your sauce

Step-by-Step Instructions

Season the Chicken

Pat chicken thighs completely dry with paper towels before seasoning generously with salt and pepper on both sides. This ensures proper browning and flavor development.

Create the Perfect Sear

Heat olive oil in a large skillet until shimmering but not smoking. Place chicken presentation side down and resist the urge to move it for at least 3 minutes. Look for a rich golden crust before flipping and cooking another 3 minutes. Remove chicken to a plate.

Build the Aromatic Base

Add minced garlic and grated ginger to the same pan with all those delicious chicken bits. Stir constantly for 60 seconds until fragrant but not brown. This quick cooking releases their essential oils without burning.

Develop the Sauce

Add pineapple chunks pineapple juice soy sauce honey rice vinegar and red pepper flakes to the pan. Scrape bottom of pan with wooden spoon to incorporate any browned bits. Let mixture come to a gentle simmer for 2 minutes to marry flavors.

Cook the Chicken Through

Return chicken to the skillet nestling pieces into the sauce. Cover with a tight fitting lid and reduce heat to medium low. Cook 10 to 12 minutes until internal temperature reaches 165°F. The covered environment creates steam that helps cook the chicken evenly.

Thicken the Glaze

Remove chicken to a clean plate. Whisk cornstarch slurry once more before adding to the simmering sauce. Stir continuously as the sauce thickens to a glossy consistency that coats the back of a spoon about 1 to 2 minutes.

Finish the Dish

Return chicken to the pan and spoon sauce generously over each piece. Allow chicken to cook in the glaze for 2 more minutes turning occasionally to ensure even coating. The sugars will caramelize slightly creating an irresistible finish.

Save This

The fresh ginger is truly the secret ingredient here. I discovered its importance when I once substituted powder in a pinch. The dish was good but lacked that vibrant zing that makes everyone ask for my recipe. My daughter now helps me grate it every time we make this family favorite.

Serving Suggestions

This pineapple glazed chicken pairs beautifully with fluffy jasmine rice which soaks up the delicious sauce. For a complete meal serve with steamed broccoli or a simple cucumber salad. The bright flavors also work wonderfully with coconut rice if you want to lean into the tropical theme even more.

Make It Your Own

While chicken thighs are ideal you can substitute chicken breasts just reduce cooking time by about 2 minutes. For a vegetarian version try using firm tofu cut into rectangles and pressed to remove excess moisture. The glaze works beautifully on both salmon and pork tenderloin as well making this a versatile recipe base.

Storage and Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The sauce actually develops even more flavor overnight. When reheating add a tablespoon of water to the container and warm gently in the microwave or in a covered pan on the stovetop over medium low heat until just warmed through.

Common Queries

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Since breasts are leaner, reduce the cooking time to about 8-10 minutes total to prevent them from drying out. You may want to cut larger breasts into smaller portions for more even cooking.

→ Is fresh pineapple necessary or can I use canned?

Both fresh and canned pineapple work well in this dish. If using canned, choose pineapple packed in juice (not syrup) and use the juice from the can for the sauce. Fresh pineapple will provide a brighter flavor, but canned is a convenient time-saver.

→ How can I make this dish spicier?

To increase the heat, double the red pepper flakes or add a sliced fresh chili pepper when sautéing the garlic and ginger. For serious heat lovers, add a teaspoon of sriracha or sambal oelek to the sauce mixture.

→ What side dishes pair well with pineapple-glazed chicken?

This chicken pairs beautifully with jasmine rice or coconut rice to soak up the delicious sauce. For sides, consider steamed broccoli, snap peas, or a simple cucumber salad. The tropical flavors also complement roasted sweet potatoes or a light cabbage slaw.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish 1-2 days ahead. The flavors actually develop nicely as it sits. Reheat gently on the stovetop with a splash of water or chicken broth to loosen the sauce. For best results, add fresh garnishes just before serving.

→ How do I know when the chicken is fully cooked?

Chicken thighs should reach an internal temperature of 165°F (74°C). Without a thermometer, ensure the juices run clear when the thickest part is pierced with a knife. The meat should no longer be pink and should pull apart easily.