Hawaiian Chicken Pineapple Glaze (Printable)

Juicy chicken thighs in sweet tangy pineapple soy 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 mixed with 2 tablespoons water

→ Garnish

14 - 2 tablespoons sliced green onions
15 - 1 tablespoon toasted sesame seeds

# Steps:

01 - In a mixing bowl, whisk together 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, 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 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 chicken to the skillet. Pour in the reserved marinade and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes, turning the chicken to coat evenly, until the sauce thickens and clings to the chicken and vegetables.
06 - Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed jasmine rice or cauliflower rice.

# Expert Tips:

01 -
  • The sauce practically makes itself from pantry staples you probably already have sitting around.
  • It transforms boring chicken into something that tastes like you spent far more effort than you actually did.
  • Leftovers the next day are somehow even better, if you manage to have any.
02 -
  • Never reuse the marinade that raw chicken sat in as a finishing sauce, always reserve a separate clean portion before the chicken 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 -
  • Toast your sesame seeds in a dry pan for two minutes before garnishing and you will be amazed how much flavor comes from that tiny extra step.
  • If you have time to let the chicken marinate the full two hours, the flavor penetrates deeply and the texture of the meat becomes incredibly tender.

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