Hawaiian Chicken Pineapple Glaze (Printable)
Juicy chicken thighs in sweet tangy pineapple glaze with bell peppers and onions for a vibrant 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 and 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
# Steps:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, and rice vinegar until well combined. Reserve 1/4 cup of the mixture for basting later and set aside.
02 - Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, seal, and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
03 - Heat a large skillet 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.
04 - Transfer the chicken to a plate and set aside. 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 slightly softened but still vibrant.
05 - Return the chicken to the skillet and pour in the reserved marinade. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2 to 3 minutes, turning the chicken occasionally, until the sauce is thickened and glossy and coats everything evenly.
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 Hints:
01 -
- The sauce thickens into a glossy glaze that coats every bite like candy but keeps the chicken remarkably juicy inside.
- Colorful bell peppers and pineapple make the pan look like a sunset, and cleanup is just one skillet.
02 -
- Never reuse the marinade that raw chicken sat in as a finishing sauce, which is why reserving a clean portion at the start is critical.
- The cornstarch slurry needs to be stirred right before adding because it settles fast and you will end up with lumpy patches instead of a smooth glaze.
03 -
- Pound the chicken thighs to an even thickness before marinating so they cook uniformly and you avoid thin overcooked ends next to thick raw centers.
- Toast the sesame seeds in a dry pan for about one minute until fragrant, which takes them from a boring garnish to something people actually notice.