If you crave the ultimate sweet and spicy chicken dinner, look no further than Spicy Pineapple Brown Sugar Chicken. This dish has everything: juicy, golden chicken glazed in a bold sauce made from tropical pineapple juice, rich brown sugar, zippy sriracha, and fragrant ginger. Served hot, it’s a skillet-to-table meal that truly wows, delivering on tang, heat, and caramelized flavor in just 30 minutes. Whether you’re cooking for a busy weeknight or entertaining with flair, Spicy Pineapple Brown Sugar Chicken will quickly earn a spot in your regular meal rotation.
Ingredients You’ll Need
Gather these straightforward ingredients, each playing a starring role in the final dish. The combination is simple, but together they create vibrant flavor, color, and aroma that transform everyday chicken into something unforgettable.
- Chicken thighs or breasts (1½ pounds): Opt for thighs for extra juiciness, but breasts work beautifully if you prefer a leaner cut.
- Pineapple juice (1 cup): Provides natural sweetness and a hint of tang, giving the chicken its signature tropical vibe.
- Brown sugar (½ cup): Adds deep caramel notes and helps create that irresistible sticky glaze.
- Low-sodium soy sauce (¼ cup): Balances the sweetness and brings in that savory, umami foundation.
- Sriracha or other hot sauce (2 tablespoons): Kicks up the heat—use less or more to match your spice preference.
- Rice vinegar (1 tablespoon): Adds a touch of brightness and acidity to pull the sauce flavors together.
- Minced garlic (1 tablespoon): Gives the chicken a delicious, aromatic depth no one can resist.
- Fresh ginger, grated (1 teaspoon): Lifts the whole dish with gentle warmth and a fragrant zing.
- Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water): Forms a quick slurry to thicken the sauce just right.
- Olive oil (1 tablespoon): Helps achieve that gorgeous golden sear on your chicken pieces.
- Salt and pepper to taste: Simple but essential, these seasonings bring out the best in each element.
- Sliced green onions and pineapple chunks (optional garnish): A colorful, fresh finish that adds crunch and pops of sweetness.
How to Make Spicy Pineapple Brown Sugar Chicken
Step 1: Season the Chicken
Start by patting your chicken dry with paper towels, then season both sides with a pinch of salt and pepper. This quick step ensures every bite has flavor, and also helps the chicken develop that golden crust we all love.
Step 2: Sear for Flavor
Heat a large skillet over medium-high and pour in the olive oil. When it shimmers, add the chicken in a single layer (working in batches if needed). Let each side cook undisturbed for 3–4 minutes until beautifully browned—this adds tons of flavor and keeps your chicken juicy. Remove the pieces to a plate while you build the sauce.
Step 3: Create the Spicy Pineapple Brown Sugar Chicken Sauce
In the same skillet, pour in the pineapple juice, brown sugar, soy sauce, sriracha, rice vinegar, garlic, and ginger. Stir gently, scraping up any golden bits from the pan. Let everything bubble gently for 3–4 minutes; the aroma at this stage is nothing short of magical and lets the ingredients meld for that signature Spicy Pineapple Brown Sugar Chicken taste.
Step 4: Thicken the Sauce
Stir the cornstarch and water together in a small bowl to make a smooth slurry—this is the trick to creating a glossy, clingy sauce. Slowly drizzle the slurry into the simmering sauce, stirring constantly. Watch as the sauce thickens into a crave-worthy glaze in just a minute or two.
Step 5: Coat and Simmer
Return the seared chicken (and any juices) to the skillet. Nestle the pieces into the bubbling sauce, turning to coat them fully. Reduce the heat to low and let everything simmer for another 10–12 minutes, until the chicken is cooked through and the sauce has thickened to your liking. The Spicy Pineapple Brown Sugar Chicken will emerge sticky, glossy, and ready for the spotlight!
How to Serve Spicy Pineapple Brown Sugar Chicken
Garnishes
Right before serving, shower your chicken with sliced green onions for a burst of color and fresh flavor. For extra flair (and an extra-tropical punch), scatter over a handful of pineapple chunks. Both touches take Spicy Pineapple Brown Sugar Chicken from great to sensational.
Side Dishes
Steamed jasmine or basmati rice soaks up the vibrant sauce and makes a perfect pairing. Stir-fried vegetables like broccoli, snap peas, or bell peppers add crunch and keep things balanced. A fresh cucumber salad would be another refreshing sidekick for this sweet and spicy main.
Creative Ways to Present
Spicy Pineapple Brown Sugar Chicken is so versatile! Try slicing the chicken and piling it over rice bowls topped with avocado and pickled red onions for a modern twist. Or, tuck pieces into lettuce cups for a fun appetizer. You can even shred it for tropical sliders at your next gathering—the possibilities are endless and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Pineapple Brown Sugar Chicken stays tender and flavorful for up to three days in an airtight container in the fridge. Perfect for quick lunches or another easy dinner—just be sure to spoon plenty of sauce over the chicken before refrigerating so it stays extra juicy.
Freezing
This chicken freezes beautifully! Let it cool to room temperature, then pack into a freezer-safe container or zip-top bag (sauce included). It will keep its zing and texture in the freezer for up to two months. Just thaw overnight in the fridge before reheating for the best results.
Reheating
To reheat, place the chicken and sauce in a skillet over medium-low heat, stirring occasionally until warmed through. You can also use the microwave with a splash of water, covering the dish to trap steam. The flavors may deepen even more after a night in the fridge, making that second serving just as dreamy as the first!
FAQs
Can I use fresh pineapple instead of juice?
Absolutely! If you have fresh, very juicy pineapple, simply blend and strain it to make about a cup of juice. It adds lively, just-cut fruit flavor and even more authenticity to your Spicy Pineapple Brown Sugar Chicken.
How spicy is this dish?
It’s all about balance—the sriracha brings warmth without overpowering, but you’re in control! For milder chicken, reduce the sriracha or swap in a sweeter chili sauce. You can always add a little extra hot sauce at the table.
Is it okay to grill the chicken instead of pan-searing?
Yes, grilling works wonderfully! Grill the seasoned chicken until cooked through, then slice and toss it in the simmered sauce, or serve it with sauce spooned over the top for delicious charred flavor layered with the sweet-spicy glaze.
Can I substitute another protein?
Definitely—this sauce shines with shrimp, tofu, or even pork. Adjust cook times as needed (shrimp will be quick, tofu benefits from pan-frying for crustiness), and follow the same steps for killer results every time.
What if I don’t have cornstarch?
No worries, you can use arrowroot powder or potato starch to thicken the sauce. Even simmering the sauce a little longer can create a richer texture if needed. Your Spicy Pineapple Brown Sugar Chicken will still come out sticky and satisfying!
Final Thoughts
If you’re ready for a meal that will light up your dinner table with color and flavor, try Spicy Pineapple Brown Sugar Chicken tonight. It’s quick, fuss-free, and guaranteed to surprise and delight. Here’s to getting a little sweet, a little spicy, and a whole lot of delicious on your plate!
Print
Spicy Pineapple Brown Sugar Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Spicy Pineapple Brown Sugar Chicken recipe combines the tangy sweetness of pineapple with a kick of heat, creating a flavorful and satisfying dish. Perfect for a quick and easy dinner, this Asian-inspired chicken is sure to become a family favorite.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
Sauce:
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sriracha or other hot sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish:
- Sliced green onions
- Pineapple chunks (optional)
Instructions
- Season the Chicken: Season the chicken with salt and pepper.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
- Prepare the Sauce: In the same skillet, add pineapple juice, brown sugar, soy sauce, sriracha, rice vinegar, garlic, and ginger. Bring to a simmer and cook for 3–4 minutes. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Combine and Simmer: Return the chicken to the pan, coat with the sauce, reduce heat to low, and simmer for 10–12 minutes until the chicken is cooked through and tender.
- Serve: Serve hot, garnished with sliced green onions and pineapple chunks if desired.
Notes
- Adjust the sriracha to taste for a milder or spicier dish.
- This recipe pairs perfectly with steamed rice or stir-fried vegetables.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 18g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 115mg
