Hawaiian Chicken Pineapple Glaze (Print Version)
Juicy chicken breasts coated in a sweet pineapple soy glaze with colorful bell peppers and tropical flavors.
# Recipe Ingredients:
→ 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 (internal temperature of 165°F). Remove from the skillet and set aside on a plate.
03 - In the same skillet, combine pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir well and bring to a gentle simmer over medium heat.
04 - Stir the pineapple chunks and diced red bell pepper into the sauce. Cook for 3 to 4 minutes until the pepper begins to soften.
05 - Pour in the cornstarch and water slurry, stirring constantly. Continue cooking for about 2 minutes until the sauce coats the back of a spoon.
06 - Place the chicken back into the skillet, turning each breast to coat evenly in the thickened sauce. Simmer for 5 minutes until the chicken is heated through and the flavors have melded.
07 - Transfer to a serving platter, garnish with sliced green onions and sesame seeds. Serve alongside steamed jasmine or coconut rice.
# Expert Advice:
01 -
- The sauce practically makes itself in the same pan so cleanup is minimal and flavor is maximum.
- It tastes like something you would order at a restaurant but it comes together with everyday ingredients in under an hour.
02 -
- Do not skip patting the chicken dry because moisture on the surface prevents a good sear and you will miss that golden crust.
- Stir the cornstarch slurry right before adding it because it settles fast and you will end up with clumpy patches instead of smooth glaze.
03 -
- Let the chicken rest for 3 minutes after searing before returning it to the sauce so the juices redistribute and the meat stays moist.
- Use the time while the chicken sears to prep all your sauce ingredients because once the sauce starts it moves quickly.