Ingredients
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1 ½ lbs boneless, skinless chicken breasts or thighs
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2 tablespoons olive oil or butter
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1 cup pineapple chunks (fresh or canned, drained)
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½ cup pineapple juice
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½ cup brown sugar, packed
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3 cloves garlic, minced
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1 tablespoon soy sauce
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½ teaspoon black pepper
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½ teaspoon salt
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1 teaspoon cornstarch + 2 tablespoons water (optional, for thickening)
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Optional garnish: sliced green onions or sesame seeds
Instructions
Pat the chicken dry with paper towels. Season both sides lightly with salt and black pepper.
Heat olive oil or butter in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden brown. Remove chicken from skillet and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in pineapple juice, brown sugar, and soy sauce. Bring to a gentle simmer, stirring until the sugar dissolves.
Add pineapple chunks to the sauce. Return the chicken to the skillet, spooning sauce over the top. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until chicken is cooked through.
If a thicker sauce is desired, stir in the cornstarch slurry and simmer for 1–2 minutes until glossy and thick. Garnish and serve warm.
Notes
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Chicken thighs stay extra juicy, but breasts work well too.
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Drain canned pineapple to avoid excess liquid.
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Sauce thickens as it cools—rest briefly before serving.
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Avoid high heat once sugar is added to prevent burning.