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Sticky Pineapple Chicken with Sweet Glaze

A white bowl filled with pieces of crispy chicken coated in a rich, sweet glaze and mixed with chunks of bright yellow pineapple, representing Sticky Pineapple Chicken.
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Make this easy, flavorful chicken dish featuring juicy pieces coated in a thick, sweet, and tangy pineapple glaze. This recipe results in perfectly caramelized chicken.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 cup pineapple juice (not from concentrate)
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha or red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 cup fresh or canned pineapple chunks (drained if canned)
  • 1 green onion, sliced, for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, combine the pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, and sriracha (if using). Bring the mixture to a simmer, stirring until the sugar dissolves.
  4. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  5. Pour the slurry into the simmering sauce, whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens significantly and becomes sticky.
  6. Return the cooked chicken to the skillet. Add the pineapple chunks. Toss everything gently to coat the chicken evenly with the sticky glaze.
  7. Cook for another 2-3 minutes until the chicken is heated through and the glaze adheres well.
  8. Remove from heat. Garnish with sliced green onion before serving over rice or noodles.

Notes

  • For extra sticky texture, let the glaze simmer uncovered for an extra minute before adding the cornstarch slurry.
  • Use chicken thighs for a juicier result, as they handle the high heat of glazing better than breasts.
  • If you prefer a baked version, toss the chicken with half the glaze, bake at 400°F (200°C) for 15 minutes, then toss with the remaining glaze and bake for 5 more minutes.

Nutrition

Find it online: https://cookerykings.com/sticky-pineapple-chicken-with-sweet-glaze/