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Brown Sugar Pineapple Chicken Recipe

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4 from 51 reviews

This Brown Sugar Pineapple Chicken recipe features tender bite-sized chicken pieces coated in cornstarch and pan-fried to a golden crisp, then tossed in a glossy, sweet, and tangy pineapple sauce. With a balance of brown sugar, pineapple juice, soy sauce, and a hint of garlic and ginger, this dish offers a delightful combination of flavors perfect for a quick weeknight dinner. Serve it hot over rice or noodles for a satisfying meal.

Ingredients

Chicken and Coating

  • 1 ½ lbs boneless, skinless chicken breast, cut into bite-sized pieces
  • ½ cup cornstarch
  • Salt and pepper to taste

Cooking Oil

  • 2 tbsp vegetable oil (for frying)

Sauce

  • 1 cup pineapple chunks (canned or fresh)
  • ½ cup pineapple juice (reserved from the can or fresh juice)
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger (optional)
  • 1 tbsp cornstarch + 2 tbsp water (for slurry)

Garnish

  • Green onions (optional, for garnish)

Instructions

  1. Coat the chicken: Pat the chicken pieces dry using paper towels, then season them evenly with salt and pepper. Toss the seasoned chicken pieces in ½ cup cornstarch until they are fully coated, ensuring a light and even layer that will crisp up during cooking.
  2. Cook the chicken: Heat 2 tablespoons of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the coated chicken pieces in batches to avoid overcrowding, and cook for 5 to 7 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. Prepare the sauce: In a mixing bowl, whisk together the pineapple juice, brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger (if using) until the sugar is mostly dissolved and the mixture is well combined.
  4. Thicken the sauce: Pour the sauce mixture into the same skillet used for cooking the chicken and bring it to a gentle simmer over medium heat. Whisk in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) gradually while stirring continuously until the sauce thickens to a glossy consistency.
  5. Combine: Add the cooked chicken back into the skillet along with the pineapple chunks. Stir everything together to coat the chicken evenly with the thickened sauce and heat through for a couple of minutes.
  6. Serve: Garnish the dish with sliced green onions if desired, and serve the Brown Sugar Pineapple Chicken hot over cooked rice or noodles for a complete meal.

Notes

  • For a spicier version, add red pepper flakes or chopped fresh chili to the sauce.
  • Use fresh pineapple for a brighter flavor or canned pineapple chunks with juice for convenience.
  • Ensure the skillet is hot before frying the chicken to achieve a crispy coating.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use tamari instead of soy sauce for a gluten-free option.

Find it online: https://flavorspath.com/brown-sugar-pineapple-chicken-recipe/