Hawaiian Chicken Pineapple Glaze (Printable)

Juicy chicken glazed in sweet pineapple soy sauce with bell peppers, ready in 45 minutes.

# What goes in:

→ Chicken

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

→ Sauce

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

→ Toppings and Garnish

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

# Directions:

01 - Pat the chicken breasts dry and season both sides generously with salt and pepper.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
03 - In the same skillet, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir well and bring the mixture to a gentle simmer.
04 - Add the pineapple chunks and diced red bell pepper to the simmering sauce. Cook for 3 to 4 minutes until the pepper begins to soften.
05 - Pour in the cornstarch and water mixture while stirring continuously. Continue cooking and stirring for about 2 minutes until the sauce thickens and becomes glossy.
06 - Return the seared chicken breasts to the skillet, turning each piece to coat evenly in the sauce. Simmer for 5 minutes to heat the chicken through and allow the flavors to meld.
07 - Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately with steamed jasmine rice or coconut rice.

# Expert Advice:

01 -
  • The sauce practically makes itself in the same pan, so you get maximum flavor with almost zero extra dishes.
  • That balance of tangy pineapple and savory soy sauce hits every craving button at once, and it pairs beautifully with a simple bowl of rice.
02 -
  • Do not skip patting the chicken dry before seasoning, because moisture is the enemy of a good sear and you will end up steaming instead of browning.
  • Add the cornstarch slurry only after the sauce has come to a simmer, otherwise it will clump and you will get an unpleasant, gritty texture.
03 -
  • Let the chicken rest for three minutes after cooking before slicing so the juices redistribute instead of spilling onto your cutting board.
  • Toast your sesame seeds in a dry pan for about one minute until they turn golden and fragrant, because the raw ones taste like nothing by comparison.

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