Hawaiian Chicken Pineapple Glaze (Printable Version)

Juicy glazed chicken thighs with sweet pineapple sauce, bell peppers, and onions for a tropical dinner.

# What You’ll 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
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons sliced green onions

→ Marinade and Sauce

09 - 1/3 cup low-sodium soy sauce
10 - 1/4 cup pineapple juice
11 - 2 tablespoons brown sugar
12 - 2 tablespoons ketchup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch blended with 2 tablespoons cold water

→ Garnish

15 - 1 tablespoon toasted sesame seeds

# Directions:

01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar until the sugar dissolves. Measure out 1/4 cup of the mixture and set aside for basting later.
02 - Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, seal, and turn to coat evenly. 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, letting excess drip off, and discard 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 pineapple chunks. Stir-fry for 4 to 5 minutes until the vegetables are slightly softened but still retain some crunch.
05 - Return the seared chicken to the skillet. Pour in the reserved marinade and bring everything to a gentle simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes, turning the chicken occasionally, until the sauce thickens and coats the chicken and vegetables evenly.
06 - Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed jasmine rice or cauliflower rice.

# Quick Tips:

01 -
  • The sauce does double duty as both marinade and glaze, so you get deep flavor without extra work.
  • It looks like something from a takeout menu but comes together with pantry staples in under an hour.
  • Those caramelized pineapple chunks tucked between the peppers are genuinely irresistible.
02 -
  • Never reuse the marinade that the raw chicken sat in as a finishing sauce, only the portion you reserved before the chicken went in.
  • The cornstarch slurry needs to be stirred right before you add it because it settles quickly and will leave lumps otherwise.
03 -
  • Pat the chicken dry before searing even after marinating, because excess moisture is the enemy of a good crust.
  • Toasting the sesame seeds in a dry pan for 30 seconds transforms them from a garnish into something actually worth eating.

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