Hawaiian Chicken Pineapple Glaze (Printable)
Juicy chicken thighs in sweet tangy pineapple sauce with bell peppers and onions for a tropical dinner.
# What You'll 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
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons sliced green onions
→ Marinade and Sauce
09 - 1/3 cup low-sodium soy sauce
10 - 1/4 cup pineapple juice
11 - 2 tablespoons brown sugar
12 - 2 tablespoons ketchup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch blended with 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
# Directions:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar until well combined. Reserve 1/4 cup of the mixture for basting later.
02 - Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, seal or cover, 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 any used marinade. Sear the thighs for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add the sliced red and yellow bell peppers, red onion, and fresh pineapple chunks. Stir-fry for 4 to 5 minutes until the vegetables are just tender and lightly caramelized.
05 - Return the seared chicken to the skillet. Pour in the reserved marinade and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes, turning the chicken occasionally, until the sauce thickens and coats everything evenly.
06 - Transfer to a serving platter, garnish with sliced green onions and toasted sesame seeds, and serve immediately while hot.
# Expert Tips:
01 -
- The pineapple sauce thickens into a sticky glaze that makes everything taste like you spent three hours cooking instead of forty five minutes.
- Bell peppers and red onion turn this into a complete meal without needing a single side dish, though rice helps soak up the extra sauce.
02 -
- Never reuse the marinade that the raw chicken soaked in as a finishing sauce, always reserve a separate clean portion before the meat goes in.
- The cornstarch slurry must be stirred right before adding because it settles fast and clumpy sauce is impossible to fix once it hits the heat.
03 -
- Pat the chicken thighs completely dry with paper towels before searing because any surface moisture creates steam instead of that beautiful caramelized crust you want.
- Let the skillet get ripping hot before the chicken goes in and resist the urge to move the pieces around, they will release naturally when the crust forms.