Hawaiian Chicken Pineapple Glaze (Printable version)
Juicy chicken thighs in sweet pineapple glaze with bell peppers and onions for a vibrant tropical dinner.
# What you need:
→ Chicken
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
→ Marinade & Sauce
08 - 1/3 cup low-sodium soy sauce
09 - 1/4 cup pineapple juice
10 - 2 tablespoons brown sugar
11 - 2 tablespoons ketchup
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
# How to make it:
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 marinade and set aside for basting later.
02 - Place the chicken thighs in a large resealable plastic bag or shallow bowl. 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 penetration.
03 - Heat a large skillet over medium-high heat. Remove the chicken from the marinade, discarding the used marinade. Sear the chicken 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 softened but still retain a slight crunch.
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 the chicken and vegetables evenly.
06 - Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert tips:
01 -
- The sauce caramelizes into a sticky glaze that makes the chicken absolutely irresistible and every bite tastes like a luau.
- It comes together in one skillet which means cleanup is almost nonexistent and that alone is worth celebrating.
- You probably have most of the ingredients in your pantry already so it is perfect for those last minute dinner plans.
02 -
- Never reuse the marinade that raw chicken soaked in as a finishing sauce because that is a food safety mistake you do not want to learn about firsthand.
- Reserving a portion of the marinade before it touches the chicken is the trick that saves this dish and keeps it safe and delicious.
03 -
- Pat the chicken thighs dry with paper towels before marinating so the sauce clings to the meat instead of sliding off on a watery surface.
- Toast the sesame seeds in a dry pan for about 30 seconds until they turn golden and fragrant because that tiny step makes a huge difference in flavor.