Brown Sugar Pineapple Chicken
A delightful balance of sweet and savory flavors, this dish combines tender chicken breasts with a luscious sauce made from brown sugar and pineapple, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup brown sugar, packed
- 1 cup fresh pineapple chunks (or canned) Ensure canned pineapple is drained well
- ½ cup soy sauce Tamari can be used for gluten-free option
- ¼ cup ketchup
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- to taste salt and pepper
- 2 tablespoons vegetable oil
- to garnish chopped fresh cilantro
Instructions
Preparation
- Sprinkle salt and pepper over the chicken breasts according to your taste.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown. Once done, remove the chicken and set it aside.
- In the same skillet, combine the brown sugar, soy sauce, ketchup, minced garlic, and ground ginger. Stir to mix well.
- Stir in the pineapple chunks and let it cook for a minute to infuse the flavor.
- Place the chicken back into the skillet, ensuring each piece is coated well with the sauce.
- Lower the heat, cover the skillet, and let it simmer for about 20-25 minutes, or until the chicken is thoroughly cooked.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
- Sprinkle chopped fresh cilantro on top for a burst of color and flavor.
- Transfer the chicken to a serving platter and drizzle with the extra sauce from the skillet.
Notes
For added flavor, marinate the chicken in the soy sauce mixture for a couple of hours before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for about three months.