Hawaiian Chicken Pineapple Glaze (Printable)

Juicy chicken glazed in a sweet pineapple soy sauce with peppers — a tropical dinner in 45 minutes.

# Ingredient List:

→ Chicken

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

→ Sauce

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

→ Toppings and Garnish

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

# Steps:

01 - Pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
02 - Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan and cook for 5 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Transfer the chicken to a plate and set aside.
03 - In the same skillet, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Whisk 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 has softened slightly but still retains some crunch.
05 - Pour the cornstarch and water slurry into the skillet while stirring continuously. Continue cooking and stirring for about 2 minutes until the sauce coats the back of a spoon.
06 - Place the chicken breasts back into the skillet, turning each piece to coat evenly in the thickened sauce. Simmer gently for 5 minutes to rewarm the chicken and allow the flavors to meld together.
07 - Transfer to a serving platter, scatter the sliced green onions and sesame seeds over the top, and serve immediately alongside steamed jasmine or coconut rice.

# Expert Tips:

01 -
  • The sauce practically makes itself right in the same pan, so cleanup is effortless.
  • It tastes like something you would order at a restaurant but comes together on a weeknight with zero stress.
  • Everyone at the table goes quiet after the first bite, which is the highest compliment a cook can receive.
02 -
  • Do not skip patting the chicken dry because excess moisture prevents a good sear and leaves you with pale, steamed meat instead of that gorgeous golden crust.
  • The cornstarch slurry must be stirred right before adding because it settles fast and you will end up with lumpy patches instead of a smooth sauce.
03 -
  • Let the sauce reduce for an extra minute beyond what feels right because a thicker glaze clings to the rice and makes every bite better.
  • Toast the sesame seeds in a dry pan for 30 seconds before garnishing to unlock a deeper flavor that raw seeds simply cannot deliver.

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