Hawaiian Chicken Pineapple Glaze (Printable Version)
Juicy chicken thighs in sweet tangy pineapple glaze with peppers and onions for a vibrant tropical dinner.
# What You 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 and 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 mixed with 2 tablespoons water
→ Garnish
14 - 2 tablespoons sliced green onions
15 - 1 tablespoon toasted sesame seeds
# Directions:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, and rice vinegar until well combined. Reserve 1/4 cup of the mixture for basting later.
02 - Place the chicken thighs in a large resealable bag or shallow bowl and pour in the remaining marinade. Seal or cover and 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, discarding the used liquid. Sear the 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 bell peppers, red onion, and pineapple chunks. Stir-fry for 4 to 5 minutes until the vegetables are just tender.
05 - Return the chicken to the skillet and pour in the reserved marinade. Bring to a simmer, then stir in the cornstarch slurry. Cook for 2 to 3 minutes, turning the chicken occasionally, until the sauce thickens and coats everything evenly.
06 - Transfer to a serving platter, garnish with sliced green onions and toasted sesame seeds, and serve immediately.
# Expert Tips:
01 -
- The sauce does double duty as both marinade and glaze, so you get deep flavor with almost no extra effort.
- Those caramelized pineapple chunks tucked between crisp bell peppers will make you forget you are eating something so simple.
02 -
- Never reuse the marinade that raw chicken sat in as a finishing sauce, always reserve a clean portion before the meat goes in.
- The cornstarch slurry needs to be stirred right before you add it because it settles fast and you will end up with clumpy patches instead of a silky sauce.
03 -
- Pat the chicken dry before searing because any surface moisture fights the browning and you end up steaming instead of getting that gorgeous crust.
- Toast the sesame seeds in a dry pan for about 90 seconds until they darken slightly and smell nutty, it takes almost no time but makes a huge difference in flavor.