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A close-up shot of a skillet filled with glistening brown sugar pineapple chicken, garnished with fresh cilantro, ready to be served.

Brown Sugar Pineapple Chicken for a Quick Family Dinner

This quick and easy Brown Sugar Pineapple Chicken recipe delivers a delicious sweet and savory meal perfect for busy weeknights. Tender chicken is coated in a sticky, flavorful pineapple sauce and served over rice.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Asian-inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 (20 oz) can crushed pineapple undrained
  • 1/2 cup packed light brown sugar
  • 1/4 cup soy sauce low sodium preferred
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • cooked rice for serving
  • fresh chopped cilantro or green onions for garnish (optional)

Method
 

  1. In a medium bowl, whisk together the undrained crushed pineapple, brown sugar, soy sauce, apple cider vinegar, cornstarch, grated ginger, garlic powder, and black pepper until well combined and the cornstarch is dissolved. This is your sauce.
  2. Heat the olive oil in a large skillet or wok over medium-high heat.
  3. Add the chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through.
  4. Pour the prepared pineapple sauce over the chicken in the skillet. Bring the mixture to a simmer, stirring gently.
  5. Reduce the heat to medium-low and continue to simmer for 8-10 minutes, or until the sauce has thickened to your desired consistency and the chicken is fully cooked through (internal temperature reaches 165°F/74°C). Stir occasionally to prevent sticking.
  6. Remove from heat and let rest for a couple of minutes. The sauce will continue to thicken slightly as it cools.
  7. Serve immediately over hot cooked rice. Garnish with fresh chopped cilantro or green onions, if desired.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce. This dish also works well with pork or shrimp. Ensure chicken is cooked to an internal temperature of 165°F (74°C).