Hawaiian Chicken Pineapple Glaze (Printable)
Sweet pineapple-glazed chicken with bell peppers and onions for a quick tropical dinner.
# What You Need:
→ Meat
01 - 4 boneless, skinless chicken thighs
→ Fresh Produce
02 - 1 medium red bell pepper, sliced
03 - 1 medium yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 1 cup fresh pineapple chunks
→ Marinade & Sauce
06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup pineapple juice
08 - 2 tablespoons brown sugar
09 - 2 tablespoons ketchup
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Garnish
14 - 2 tablespoons sliced green onions
15 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar until well combined. Reserve 1/4 cup of the mixture for basting later.
02 - Place the chicken thighs in a large resealable bag or shallow bowl and pour the remaining marinade over them. Seal or cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
03 - Heat a large skillet or sauté pan over medium-high heat. Remove the chicken from the marinade, discarding the used marinade. Sear the thighs for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add the sliced red and yellow bell peppers, red onion, and pineapple chunks. Stir-fry for 4 to 5 minutes until the vegetables are crisp-tender and lightly caramelized.
05 - Return the seared chicken to the skillet. Pour in the reserved marinade and bring to a simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes, turning the chicken occasionally, until the sauce coats everything in a glossy glaze.
06 - Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed jasmine rice or cauliflower rice.
# Expert Suggestions:
01 -
- The sauce caramelizes into this sticky, glossy glaze that makes everyone think you spent hours when you barely broke a sweat.
- It uses one pan, which means you get maximum flavor and minimal dishwashing, a trade I will always accept.
02 -
- Never reuse the marinade that the raw chicken soaked in, the reserved portion is separate and safe because it never touched the raw meat.
- The cornstarch slurry needs to be stirred right before you add it because it settles fast and you will get clumps instead of a smooth sauce.
03 -
- Pat the chicken thighs dry before searing them because any surface moisture will cause the oil to spit and prevent that beautiful golden crust from forming.
- Toast your sesame seeds in a dry pan just before serving because the aroma of freshly toasted seeds is entirely different from the dusty, bland ones sitting in your spice cabinet.