Hawaiian Chicken with Pineapple Glaze (Print Version)
Juicy chicken thighs in sweet pineapple soy glaze with bell 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 & 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 internal temperature approaches doneness. Transfer to a plate and set aside.
04 - In the same skillet, add the sliced red and yellow bell peppers, red onion, and fresh 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. 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 occasionally, until the sauce thickens and evenly coats the chicken and vegetables.
06 - Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce caramelizes into something that tastes like you spent three hours reducing it when it really only takes minutes.
- Chicken thighs stay ridiculously juicy even if you accidentally overcook them a little, which I have done more times than I care to admit.
02 -
- Never reuse the marinade that raw chicken soaked in as a finishing sauce because that is a one way ticket to food poisoning.
- Cornstarch needs to be mixed with cold water right before you add it or it clumps into unappetizing little balls.
03 -
- Pat the chicken thighs dry before searing so you get an actual crust instead of a pale steam.
- Toasting sesame seeds in a dry pan for 30 seconds transforms them from wallpaper paste into something nutty and fragrant.