Sticky Pineapple Glazed Chicken

Name: Sticky Pineapple Glazed Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 6 boneless, skinless chicken thighs; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 1 tbsp olive oil; 1 cup pineapple chunks (fresh or canned, drained); 0.5 cup pineapple juice; 0.33 cup soy sauce; 0.25 cup honey; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp rice vinegar; 1 tbsp brown sugar; 1 tsp cornstarch; 1 tbsp water (slurry); 1 tbsp sesame seeds; 1 tbsp chopped fresh parsley or cilantro

Serves 4

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Sticky Pineapple Glazed Chicken

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Serves 4

Directions

1Pat chicken dry and season both sides with salt, pepper, and paprika.
2Heat olive oil in a large skillet over medium-high heat.
3Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
4In the same pan, add garlic and ginger. Cook 30 seconds until fragrant.
5Stir in pineapple juice, soy sauce, honey, vinegar, and brown sugar.
6Stir in pineapple chunks and simmer 3–4 minutes.
7Add cornstarch slurry and cook until sauce thickens and turns glossy.
8Return chicken to the skillet. Spoon sauce over the top and simmer 2–3 minutes until beautifully glazed.
9Sprinkle with sesame seeds and fresh herbs before serving.

Ingredients

6 boneless, skinless chicken thighs
1 tsp salt
0.5 tsp black pepper
1 tsp paprika
1 tbsp olive oil
1 cup pineapple chunks (fresh or canned, drained)
0.5 cup pineapple juice
0.33 cup soy sauce
0.25 cup honey
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp cornstarch
1 tbsp water (slurry)
1 tbsp sesame seeds
1 tbsp chopped fresh parsley or cilantro

Equipment

large skillet

Tips

Serve over steamed jasmine rice
Pair with roasted broccoli or snap peas
Turn it into sliders with toasted brioche buns
Slice and add to rice bowls for meal prep

Sticky Pineapple Glazed Chicken

Serves 4

facebook.com

Sticky Pineapple Glazed Chicken

facebook.com

Serves 4

Directions

1Pat chicken dry and season both sides with salt, pepper, and paprika.
2Heat olive oil in a large skillet over medium-high heat.
3Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
4In the same pan, add garlic and ginger. Cook 30 seconds until fragrant.
5Stir in pineapple juice, soy sauce, honey, vinegar, and brown sugar.
6Stir in pineapple chunks and simmer 3–4 minutes.
7Add cornstarch slurry and cook until sauce thickens and turns glossy.
8Return chicken to the skillet. Spoon sauce over the top and simmer 2–3 minutes until beautifully glazed.
9Sprinkle with sesame seeds and fresh herbs before serving.