Hawaiian Chicken Pineapple Glaze (Print Version)
Juicy chicken thighs in a sweet tangy pineapple glaze with bell peppers and onions for a vibrant 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
→ Marinade & Sauce
06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup pineapple juice
08 - 2 tablespoons brown sugar
09 - 2 tablespoons ketchup
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon cornstarch blended with 2 tablespoons cold water
→ Garnish
14 - 2 tablespoons sliced green onions
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 the sugar dissolves. Reserve 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 refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet over medium-high heat. Remove the chicken from the marinade, discarding the used liquid. Sear the thighs for 4 to 5 minutes per side until a golden crust forms and the internal temperature approaches 165°F.
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 soften slightly while retaining some crispness.
05 - Return the chicken to the skillet and pour in the reserved marinade. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook for 2 to 3 minutes, turning the chicken to coat evenly, until the sauce thickens to a glossy glaze.
06 - Transfer to a serving platter, spoon the pan sauce over the chicken, and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed jasmine rice or cauliflower rice.
# Expert Advice:
01 -
- The sauce does double duty as both marinade and glaze so you get deep flavor without extra work.
- It comes together in one skillet which means cleanup is almost effortless.
- Dairy free and naturally colorful enough to impress anyone at the table without stressing you out.
02 -
- Never reuse the marinade that raw chicken soaked in as a finishing sauce because that is a fast track to food poisoning.
- The cornstarch slurry needs to be stirred right before you add it since it settles quickly and will leave clumps otherwise.
03 -
- Pat the chicken thighs dry before marinating so the sauce clings to the meat rather than sliding off excess moisture.
- Toasting sesame seeds in a dry pan for about two minutes transforms them from a garnish into something genuinely flavorful.