Description
A quick and easy Hawaiian-inspired chicken dish featuring a sticky, sweet pineapple glaze that caramelizes beautifully, delivering a juicy and tender meal perfect for weeknights or casual gatherings.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup fresh pineapple, diced (or canned pineapple chunks, drained)
- 3 tablespoons soy sauce (low-sodium recommended)
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil or vegetable oil
- 1/4 teaspoon red pepper flakes (optional)
- Green onions, sliced for garnish
- Sesame seeds (optional)
Instructions
- Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
- In a small bowl, whisk together soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and red pepper flakes if using. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering but not smoking (about 2 minutes).
- Place the chicken thighs in the skillet, skin side down if skin-on, or just one side down if skinless. Cook without moving for 4-5 minutes until golden and crispy.
- Flip the chicken and cook the other side for 3-4 minutes. The chicken will not be fully cooked yet.
- Add the diced pineapple to the pan and stir gently to mix with the chicken.
- Pour the prepared glaze over the chicken and pineapple. Reduce heat to medium-low and simmer gently for 5-7 minutes, spooning the glaze over the chicken occasionally as it thickens.
- Check that the chicken reaches an internal temperature of 165°F (74°C). If no thermometer is available, cut into the thickest part to ensure juices run clear.
- Remove from heat and garnish with sliced green onions and sesame seeds.
- Serve warm over steamed rice or alongside a fresh salad.
Notes
If the glaze thickens or burns before the chicken is cooked through, add a splash of water or pineapple juice to loosen it. Use fresh ginger and garlic for best flavor. For gluten-free, substitute soy sauce with tamari or coconut aminos. Chicken breasts can be used but watch cooking time to avoid drying out. Leftovers keep well for up to 3 days in the fridge and reheat gently with added liquid to maintain glaze consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving (about 4 o
- Calories: 320
- Fat: 12
- Carbohydrates: 18
- Fiber: 1.5
- Protein: 30
Keywords: Hawaiian chicken, pineapple glaze, sweet and savory chicken, quick chicken recipe, easy weeknight dinner, tropical chicken dish