Hawaiian Chicken Pineapple Glaze (Printable)

Juicy chicken glazed in a sweet pineapple sauce with bell peppers, ready in 45 minutes for four.

# What's Needed:

→ 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 (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)

# How to Make It:

01 - Pat the chicken breasts dry and season both sides generously with salt and pepper.
02 - Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
03 - In the same skillet, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Stir well and bring to a simmer over medium heat.
04 - Add the pineapple chunks and diced red bell pepper to the simmering sauce. Cook for 3–4 minutes until the pepper has softened slightly.
05 - Stir in the cornstarch-water mixture and cook, stirring constantly, until the sauce thickens, about 2 minutes.
06 - Return the chicken to the skillet, turning each breast to coat evenly in the 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 with steamed jasmine or coconut rice if desired.

# Tips for Success:

01 -
  • The sauce thickens into a glossy glaze that rivals anything from a restaurant takeout container.
  • It comes together in under an hour with pantry staples you probably already have.
  • The combination of sweet pineapple and salty soy sauce hits every flavor note you could want on a weeknight.
02 -
  • Do not skip patting the chicken dry before searing because moisture on the surface prevents a good crust from forming.
  • Stir the cornstarch slurry right before adding it because cornstarch settles fast and you need it evenly distributed to thicken properly.
03 -
  • Let the chicken rest for at least 5 minutes after searing so the juices redistribute and the meat stays tender when you return it to the sauce.
  • Toast the sesame seeds in a dry pan for 60 seconds before garnishing because that tiny step makes them exponentially more fragrant.

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