Hawaiian Pineapple Glazed Chicken (Printer-Friendly)
Sweet pineapple-glazed chicken thighs with bell peppers and onions in a tangy tropical sauce.
# 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 mixed with 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
# How to Make It:
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 penetration.
03 - Heat a large skillet or sauté pan over medium-high heat. Remove the chicken from the marinade, discarding any used marinade. Sear the chicken thighs for 4 to 5 minutes per side until golden brown and nearly cooked through.
04 - Transfer the chicken to a plate and set aside. 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 just softened but still retain a slight crunch.
05 - Return the seared chicken to the skillet with the vegetables. Pour in the reserved marinade and bring to a gentle simmer. Stir in the cornstarch slurry and continue cooking 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 while hot.
# Expert Advice:
01 -
- The sauce caramelizes into something that tastes like you spent three hours on a dish that takes forty five minutes.
- Those bell peppers and pineapple chunks turn a simple chicken dinner into something bright enough to snap you out of any cooking rut.
02 -
- Never reuse the marinade that raw chicken sat in unless you bring it to a full rolling boil for at least one minute.
- The cornstarch slurry needs cold water, not warm, or it will clump the moment it hits the hot pan.
03 -
- Let the chicken rest for three minutes after searing before you slice into it so the juices redistribute instead of running out onto the board.
- Toasting the sesame seeds in a dry pan for thirty seconds turns them from a boring garnish into something that actually contributes flavor.