Hawaiian Chicken Pineapple Glaze (Printable)
Juicy chicken thighs in a sweet pineapple soy glaze with bell peppers for a vibrant tropical dinner.
# What You 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
→ Marinade and Sauce
06 - 1/3 cup low sodium soy sauce
07 - 1/4 cup pineapple juice
08 - 2 tablespoons brown sugar
09 - 2 tablespoons ketchup
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
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:
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, ensuring each piece is evenly coated. Seal 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 the used marinade. Sear the chicken 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 slightly softened but still retain their vibrant color.
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 continue cooking for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables evenly.
06 - Serve immediately while hot, garnished with sliced green onions and toasted sesame seeds if desired. Pair with steamed jasmine rice or cauliflower rice.
# Expert Tips:
01 -
- The sauce practically makes itself from pantry staples you probably already have.
- It looks like you spent all day cooking but the whole thing comes together in under an hour.
02 -
- Never reuse the marinade that raw chicken soaked in as a finishing sauce, which is why you reserve a clean portion before the chicken goes in.
- The cornstarch slurry needs to be stirred right before you add it because it settles fast and will leave clumps otherwise.
03 -
- Pat the chicken thighs dry with a paper towel before searing to get a much better crust and avoid splattering.
- Fresh pineapple chunks browned in the pan for an extra minute before adding the other vegetables create a caramelized depth that makes people ask what your secret is.