Hawaiian Pineapple Glazed Chicken (Printable)

Juicy chicken thighs in sweet pineapple soy glaze with colorful bell peppers and onions for a 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

# 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 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 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 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 slightly softened but still retain a crisp-tender texture.
05 - Return the seared chicken to the skillet with the vegetables. Pour in the reserved marinade and bring the mixture to a gentle simmer. Stir in the cornstarch slurry and continue cooking for 2 to 3 minutes, tossing to coat everything evenly, until the sauce thickens to a glossy glaze.
06 - Serve the Hawaiian chicken hot, garnished with sliced green onions and toasted sesame seeds. Pair with steamed jasmine rice or cauliflower rice for a complete meal.

# Expert Tips:

01 -
  • The sauce does double duty as both marinade and glaze, which means less cleanup and more flavor soaked into every bite.
  • Those charred pineapple chunks tucked between the bell peppers are little bites of sunshine you will keep going back for.
02 -
  • Never reuse the marinade that the raw chicken sat in, always reserve a separate 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 clumps otherwise.
03 -
  • Let the skillet get genuinely hot before adding the chicken because a cold pan is the difference between a proper sear and steamed, pale meat.
  • Patting the pineapple chunks dry before they hit the pan helps them caramelize instead of steaming in their own juice.

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