Description
Get ready to embark on a tropical culinary adventure with our mouthwatering Brown Sugar Pineapple Chicken recipe! This dish is a captivating blend of savory, sweet, and tangy flavors that will transport your taste buds to a Pacific island oasis. Tender chicken pieces are coated in a luscious sauce made with brown sugar, pineapple juice, and a hint of soy, creating a harmonious balance of sweet and savory notes.
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1/4 cup cornstarch
- 2 tablespoon vegetable oil
- 1 cup pineapple juice
- 1 cup pineapple chunks
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 green onions, sliced
Instructions
1. Start by patting the chicken pieces dry with paper towels and seasoning them with salt and pepper. In a large bowl, toss the seasoned chicken with the cornstarch until it’s evenly coated on all sides.
2. Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. Working in batches to avoid overcrowding, add the coated chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until they’re golden brown and cooked through. Remove the chicken from the pan and set it aside.
3. In a bowl, whisk together the pineapple juice, brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger until well combined.
4. Pour the sauce mixture into the same skillet and bring it to a gentle simmer over medium heat. Whisk in the cornstarch slurry (made by mixing cornstarch and water) and stir constantly until the sauce thickens and becomes glossy, about 2 to 3 minutes.
5. Add the cooked chicken and pineapple chunks back to the pan, stirring until everything is well coated and heated through, about 2 minutes.
6. Garnish the Brown Sugar Pineapple Chicken with sliced green onions and serve it hot over steamed rice or noodles for a complete and satisfying meal.
Notes
Choose chicken breasts or thighs that are fresh and of high quality for the best texture and flavor.
Pat the chicken dry before coating it in cornstarch to help the coating adhere and achieve a crispy texture.
Cook the chicken in batches to avoid overcrowding the pan, which can lead to steaming instead of browning.
Whisk the sauce ingredients thoroughly to ensure the brown sugar dissolves completely and the flavors blend seamlessly.
Adjust the sweetness of the sauce to your personal taste by adding more or less brown sugar.
For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
If you prefer a lower-sugar option, reduce the brown sugar and replace some of it with a natural sweetener like honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg