Brown Sugar Pineapple Chicken
Brown sugar, pineapple juice and soy sauce make a sweet, tangy glaze for these bite-sized chicken pieces. A light cornstarch coating helps the sauce cling, while pineapple chunks add a little acidity and texture.
Cook the chicken in two batches so the pieces have room to brown. Keep the cornstarch for thickening the sauce separate from the starch used to coat raw chicken, and stir the slurry again just before adding it.
Serve the chicken as soon as it is coated, with rice or noodles to catch the sauce. The coating softens once it sits in the glaze, so this is best eaten freshly cooked rather than held for long.
Questions About This Recipe
Can I use fresh pineapple instead of canned?
Yes. Cut it into small chunks and measure the juice separately; a cut pineapple may not provide enough juice for the sauce. For canned fruit, choose pineapple packed in juice rather than syrup.
Is this dish spicy?
There is no chili in the base recipe. Ginger and black pepper add a little warmth; add red pepper flakes at the table if you want more heat.
Can I make it ahead of time?
Yes. Refrigerate the cooked dish promptly, then reheat on the stovetop to 165°F (74°C). Add a splash of water or pineapple juice to loosen the sauce; the coating will soften during storage.
What’s the best way to serve it?
Serve over rice or noodles, with steamed broccoli or another vegetable alongside. Lettuce cups also work, though the sauce makes them messy to eat.
Can I use chicken thighs instead of breast?
Yes. Use boneless, skinless thighs cut to a similar size. Cooking time can vary, so check that the largest pieces reach 165°F (74°C).
What You Need to Make Brown Sugar Pineapple Chicken
1 ½ lbs boneless, skinless chicken breast, cut into approximately 1-inch pieces
½ cup cornstarch
2 tbsp vegetable oil (for frying)
1 cup pineapple chunks (canned or fresh)
½ cup pineapple juice (reserved from the can or fresh juice)
½ cup brown sugar
¼ cup soy sauce
2 tbsp rice vinegar (or apple cider vinegar)
2 garlic cloves, minced
1 tbsp grated fresh ginger (optional)
1 tbsp cornstarch + 2 tbsp water (for slurry)
Salt and pepper to taste
Green onions (optional, for garnish)
Special Tools:
A large nonstick skillet or wok
Mixing bowls
Whisk for sauce
As an Amazon Associate I earn from qualifying purchases. A TempPro TP19H instant-read thermometer (paid link) helps check that the largest chicken pieces reach 165°F (74°C). Take a quick reading at the center without touching the pan; do not leave the thermometer in the skillet.
How to Make Brown Sugar Pineapple Chicken
Coat the chicken: Pat the chicken dry, season lightly with salt and pepper and toss with the coating cornstarch. Shake off loose excess so each piece has a thin coating; discard starch that has touched raw chicken.
Cook the chicken: Heat the oil in a large nonstick skillet over medium-high heat, dividing it between two batches. Cook chicken in one layer, turning as needed, for about 5–7 minutes per batch, until golden and the center of the largest pieces reaches 165°F (74°C). Transfer to a clean plate; timing varies with piece size.
Prepare the sauce: In a bowl, whisk together pineapple juice, brown sugar, soy sauce, rice vinegar, garlic, and ginger.
Thicken the sauce: Pour the sauce into the skillet and bring to a gentle simmer. Stir the separate cornstarch-and-water slurry again, then whisk it in gradually. Simmer, stirring, for 1–2 minutes until glossy and thickened; add a splash of water if needed to loosen it.
Combine: Add cooked chicken back to the pan along with pineapple chunks. Stir until everything is well coated and heated through.
Serve: Garnish with green onions if desired and serve hot over rice or noodles.
Tips for Making the Best Brown Sugar Pineapple Chicken
For extra sauce, increase the sauce ingredients together rather than adding only sugar or soy sauce. Add the slurry gradually and stop when the sauce coats a spoon.
Add vegetables: Cook bell peppers, snap peas or broccoli separately, then fold them in at the end. This keeps their water from diluting the glaze.
Keep the coating light: Shake off loose cornstarch and leave space around the chicken in the skillet. An added egg wash changes the coating and is not needed for this method.
No-fry option: Omit the dry cornstarch coating and frying oil. Simmer the raw chicken pieces gently in the sauce until the largest pieces reach 165°F (74°C), adding a little water if needed. Add the pineapple and thicken with the separate slurry only as needed.
Storage: Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F (32°C), and use within 3 days. Reheat to 165°F (74°C), adding a little water to loosen the sauce.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a huge hit with my kids. Quick, sweet, and full of flavor, definitely going in our dinner rotation!” – Emily R.
⭐️⭐️⭐️⭐️ “Loved it, but I added a little chili paste for some heat. Perfect for a sweet and spicy combo.” – Marcus H.
⭐️⭐️⭐️⭐️⭐️ “Better than takeout and so easy! My husband went back for thirds.” – Sarah K.
⭐️⭐️⭐️⭐️ “The flavor was amazing, but I might cut down the sugar next time. Still, really delicious!” – Jenna M.
⭐️⭐️⭐️⭐️⭐️ “Super quick and foolproof recipe. Perfect for a busy weeknight and great for meal prep.” – Daniel L.
Printable Recipe
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Brown Sugar Pineapple Chicken
Lightly coated chicken pieces and pineapple chunks in a brown sugar, soy and pineapple glaze. Cook the chicken in batches, keep the sauce slurry separate from the coating starch, and serve promptly over rice or noodles.
Ingredients
- 1 ½ lbs boneless, skinless chicken breast, cut into approximately 1-inch pieces
- ½ cup cornstarch
- 2 tbsp vegetable oil (for frying)
- 1 cup pineapple chunks (canned or fresh)
- ½ cup pineapple juice (reserved from the can or fresh juice)
- ½ cup brown sugar
- ¼ cup soy sauce
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger (optional)
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- Salt and pepper to taste
- Green onions (optional, for garnish)
- Special Tools:
- A large nonstick skillet or wok
- Mixing bowls
- Whisk for sauce
Instructions
- Coat the chicken: Pat the chicken dry, season lightly with salt and pepper and toss with the coating cornstarch. Shake off loose excess so each piece has a thin coating; discard starch that has touched raw chicken.
- Cook the chicken: Heat the oil in a large nonstick skillet over medium-high heat, dividing it between two batches. Cook chicken in one layer, turning as needed, for about 5–7 minutes per batch, until golden and the center of the largest pieces reaches 165°F (74°C). Transfer to a clean plate; timing varies with piece size.
- Prepare the sauce: In a bowl, whisk together pineapple juice, brown sugar, soy sauce, rice vinegar, garlic, and ginger.
- Thicken the sauce: Pour the sauce into the skillet and bring to a gentle simmer. Stir the separate cornstarch-and-water slurry again, then whisk it in gradually. Simmer, stirring, for 1–2 minutes until glossy and thickened; add a splash of water if needed to loosen it.
- Combine: Add cooked chicken back to the pan along with pineapple chunks. Stir until everything is well coated and heated through.
- Serve: Garnish with green onions if desired and serve hot over rice or noodles.
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