Name: Brown Sugar Pineapple Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 5 min
Yield: 4
Ingredients: 1 ½ lbs boneless, skinless chicken breast, cut into bite-sized 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

Brown Sugar Pineapple Chicken

Some recipes find their way into your weekly meal rotation almost by accident, and this Brown Sugar Pineapple Chicken is one of them. I originally made it on a whim one busy weeknight when I needed something quick, flavorful, and satisfying for the whole family. It all started with a craving for something sweet and savory, and a can of pineapple sitting in the pantry practically begged to be used. I combined it with juicy, bite-sized chicken pieces and a luscious brown sugar glaze that clings to every tender bite.

From the moment it hit the table, I knew we had something special. My kids lit up at the sight of the glossy sauce, and my husband kept saying, “This tastes like takeout… but better.” The pineapple adds such a bright, tangy pop that pairs perfectly with the caramel-like depth of the brown sugar, making every bite irresistible. Even better, it’s an easy one-pan recipe that doesn’t demand hours in the kitchen, which is perfect when you’re juggling homework help, evening chores, or just craving some downtime.

Now it’s become one of our go-to dishes for weeknights and even casual gatherings. It’s one of those recipes where the leftovers (if there are any!) disappear straight from the fridge. There’s just something about that sweet and savory combination that feels cozy and a little bit indulgent without being complicated. It’s quick, crowd-pleasing, and full of flavor—a win all around.

Questions I Often Get Asked About This Recipe

Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully and gives an even brighter flavor. Just cut it into small chunks and use the juice from the pineapple or substitute with store-bought juice.

Is this dish spicy?
Not at all. This is a sweet and tangy recipe, perfect for kids and anyone who doesn’t enjoy spice. If you like a little heat, a pinch of red pepper flakes works well.

Can I make it ahead of time?
Yes, you can cook the chicken and sauce ahead, then reheat on the stovetop. Add a splash of water or pineapple juice while reheating to keep the sauce smooth.

What’s the best way to serve it?
We love it over white rice or jasmine rice, but it’s also great with noodles or even as a filling for lettuce wraps.

Can I use chicken thighs instead of breast?
Definitely! Boneless, skinless chicken thighs are a great option because they stay extra tender and juicy.

What You Need to Make Brown Sugar Pineapple Chicken

1 ½ lbs boneless, skinless chicken breast, cut into bite-sized 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

How to Make Brown Sugar Pineapple Chicken

Coat the chicken: Pat chicken pieces dry, season with salt and pepper, and toss with ½ cup cornstarch until fully coated.

Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in batches, stirring occasionally, until golden and cooked through (about 5–7 minutes). Remove and set aside.

Prepare the sauce: In a bowl, whisk together pineapple juice, brown sugar, soy sauce, rice vinegar, garlic, and ginger.

Thicken the sauce: Pour sauce into the skillet, bring to a gentle simmer, and whisk in the cornstarch slurry. Stir until the sauce thickens and becomes glossy.

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

Double the sauce if you like your chicken extra saucy (great for drizzling over rice).

Add veggies: Bell peppers, snap peas, or broccoli work beautifully in this dish.

Make it crispy: For crunchier chicken, use a light egg wash before dredging in cornstarch and pan-fry until extra golden.

Healthier option: Skip frying and cook the chicken directly in the sauce for a lighter meal.

Storage: Keeps well in the fridge for 3 days—just reheat gently.

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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