Hawaiian Chicken Pineapple Glaze (Printable)

Juicy chicken glazed in a sweet pineapple soy sauce with tropical flavors.

# What You'll Need:

→ 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)

# 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 breasts and cook for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
03 - In the same skillet, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir well to dissolve the sugar and bring the mixture to a gentle simmer.
04 - Stir the pineapple chunks and diced red bell pepper into the simmering sauce. Cook for 3 to 4 minutes until the pepper has softened slightly but still retains some crunch.
05 - Pour in the cornstarch and water mixture while stirring constantly. Continue to cook and stir for about 2 minutes until the sauce becomes glossy and coats the back of a spoon.
06 - Place the seared chicken breasts back into the skillet, turning each piece to coat evenly in the thickened sauce. Let everything simmer together for 5 minutes so the chicken absorbs the flavors and heats through completely.
07 - Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately alongside steamed jasmine rice or coconut rice.

# Expert Advice:

01 -
  • The sauce basically makes itself while you stand there smelling like a tropical kitchen wizard.
  • It reheats beautifully the next day, making lunch something you actually look forward to.
  • Four chicken breasts transform into something that tastes like you spent three hours instead of forty five minutes.
02 -
  • Cornstarch needs cold water to mix properly, warm water will give you lumps that no amount of stirring can fix.
  • Do not skip resting the chicken after searing, those juices need to settle or they will run into your sauce and thin it out.
03 -
  • Let the sauce simmer a full two minutes after adding the cornstarch, raw starch tastes chalky and unpleasant if undercooked.
  • Leftovers stored in an airtight container taste even better the next day because the chicken continues to absorb the glaze overnight.

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