Hawaiian Chicken Pineapple Glaze (Printable Version)
Juicy chicken thighs in sweet tangy pineapple glaze with bell peppers and onions for a vibrant tropical main dish.
# 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
# Directions:
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 dish. 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 over medium-high heat. Remove the chicken from the marinade, discarding the used liquid. Sear the chicken thighs for 4 to 5 minutes per side until a golden-brown crust forms and the meat is 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 crispness.
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, stirring constantly, 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, alongside steamed jasmine rice or cauliflower rice.
# Expert Hints:
01 -
- The sweet and tangy glaze tastes like something you would pay restaurant prices for, but it comes together with pantry staples you probably already have.
- Those caramelized pineapple chunks tucked between the peppers are little bites of joy that make every forkful exciting.
02 -
- Never reuse the marinade that raw chicken sat in, always discard it and use the portion you reserved before the chicken went in.
- The cornstarch slurry needs to be stirred right before you add it because it settles fast and clumps if you let it sit.
03 -
- Pat the chicken thighs dry with paper towels before searing to get the best possible golden crust on the outside.
- Toasted sesame seeds take seconds in a dry pan and taste dramatically better than the untoasted ones straight from the jar.