Name: Brown Sugar Pineapple Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; ¼ cup cornstarch; ½ tsp salt; ¼ tsp black pepper; 1 tbsp vegetable oil; 1 cup packed light brown sugar; ½ cup low-sodium soy sauce; ¼ cup rice vinegar; 2 tbsp ketchup; 1 tbsp cornstarch; ½ cup pineapple juice (reserved from canned pineapple); 1 tsp ground ginger; ½ tsp garlic powder; ¼ tsp red pepper flakes (optional); 1 (20 oz) can pineapple chunks, drained; 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 onion, cut into 1-inch pieces; Cooked white or brown rice, for serving; Chopped green onions and sesame seeds, for garnish (optional)

This brown sugar pineapple chicken brings together the perfect balance of sweet and savory flavours. I love how the juicy pineapple and tender chicken come together in a sticky, caramelised glaze that’s bursting with tropical vibes. It’s one of those dishes that tastes like takeout but is surprisingly easy to make at home—and it never fails to impress.

Why You’ll Love This Recipe

I’m a big fan of recipes that feel indulgent but are simple enough for weeknights, and this is exactly that. The brown sugar gives the sauce its glossy, slightly caramel flavour, while the soy sauce and rice vinegar add depth and balance. The chicken turns beautifully golden, the bell peppers stay crisp-tender, and the pineapple adds that perfect touch of brightness. It’s fast, family-friendly, and works just as well for meal prep as it does for a special dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken:
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon vegetable oil

For the Brown Sugar Pineapple Sauce:
1 cup packed light brown sugar
½ cup soy sauce (low sodium preferred)
¼ cup rice vinegar
2 tablespoons ketchup
1 tablespoon cornstarch
½ cup pineapple juice
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional, for heat)

For the Pineapple and Vegetables:
1 (20 ounce) can pineapple chunks, drained (reserve ½ cup juice for sauce)
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 onion, cut into 1-inch pieces

For Serving (Optional):
Cooked white rice or brown rice
Chopped green onions, for garnish
Sesame seeds, for garnish

Directions

In a large bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches (don’t overcrowd the pan) and cook until golden on all sides, about 5–7 minutes total. Remove the chicken and set aside.
In the same skillet, add the red bell pepper, green bell pepper, and onion. Sauté for about 3 minutes, just until they start to soften but still retain some crunch. Remove from the pan and set aside with the chicken.
In a medium bowl or measuring cup, whisk together all the sauce ingredients—brown sugar, soy sauce, rice vinegar, ketchup, cornstarch, pineapple juice, ginger, garlic powder, and red pepper flakes if using—until smooth.
Pour the sauce mixture into the same skillet and cook over medium heat, stirring constantly until it thickens and becomes glossy, about 2–3 minutes.
Return the cooked chicken, vegetables, and pineapple chunks to the pan, stirring everything together so it’s well coated in the sauce. Simmer for another 3–4 minutes, allowing the flavours to meld.
Taste and adjust seasoning with salt, pepper, or a little more soy sauce if needed.
Serve hot over white or brown rice, and garnish with chopped green onions and sesame seeds if desired.

Servings and Timing

This recipe serves 4–6 people.
Prep time: ~15 minutes
Cook time: ~20 minutes
Total time: approximately 35 minutes.

Variations

Spicy version: Add extra red pepper flakes or a drizzle of sriracha for a sweet-heat combo.
Vegetarian option: Swap chicken for tofu or tempeh—just pan-fry until crispy before adding to the sauce.
Add more vegetables: Broccoli, snap peas, or carrots work beautifully for extra crunch and colour.
Use fresh pineapple: If you have fresh pineapple, use that instead of canned—just cut it into chunks and reserve some juice for the sauce.
Different protein: Substitute shrimp, or even salmon for a fun twist.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to loosen the sauce if it’s thickened.
Freezing: This dish freezes well. Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this recipe ahead of time?

Yes—I often prepare the sauce and chop the vegetables in advance. Cook the chicken fresh for best texture, then combine everything just before serving.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs stay extra juicy and hold up well to the caramelised sauce.

Why coat the chicken in cornstarch first?

It helps the chicken brown nicely and also thickens the sauce as it cooks, giving that glossy, sticky finish.

Can I use tamari or coconut aminos instead of soy sauce?

Yes—both work perfectly, especially if you’re avoiding gluten or soy. Just adjust the saltiness to taste.

What type of vinegar works best?

I like rice vinegar for its mild tang, but apple cider vinegar also works well if that’s what you have on hand.

Can I make it without sugar?

If you prefer less sweetness, reduce the brown sugar to ¾ cup or replace part of it with honey or maple syrup.

Is it very spicy?

Not really—it’s mildly sweet with just a hint of heat if you include the red pepper flakes. For more spice, add extra flakes or a touch of hot sauce.

How do I keep the vegetables crisp?

I sauté them only briefly before combining everything, so they retain a bit of crunch instead of going soft.

Can I serve it with something other than rice?

Yes—it’s delicious with noodles, quinoa, or even cauliflower rice for a lighter option.

Can I bake this instead of using the stovetop?

Yes—toss the chicken, veggies, and sauce together in a baking dish and bake at 375 °F (190 °C) for about 25 minutes, stirring once halfway through.

Conclusion

I love how this brown sugar pineapple chicken delivers restaurant-style flavour in under 40 minutes. The sticky-sweet glaze, tender chicken, and bright pineapple make every bite a perfect mix of comfort and freshness. Whether I’m cooking for family dinner or meal-prepping for the week, this dish always hits the spot. It’s a simple, delicious reminder that the best meals don’t have to be complicated—they just need balance, flavour, and a touch of sweetness.