Easy Brown Sugar Pineapple Chicken (30-Minute Skillet)

Extreme close-up of Brown Sugar Pineapple Chicken showing the glossy caramelized glaze, sticky sauce, and fresh parsley garnish.

Easy Brown Sugar Pineapple Chicken (30-Minute Skillet)

This Easy Brown Sugar Pineapple Chicken is our family's favorite 30-minute weeknight escape! The sweet, tangy, and sticky glaze on juicy chicken thighs tastes like pure sunshine and comfort.

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Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Keyword: 30 minute dinner, Brown Sugar Pineapple Chicken, easy weeknight chicken, family-friendly chicken, sticky chicken recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 410kcal

Cost: $15

Equipment

1 Large Skillet with Lid (12-inch) Essential for browning the chicken and simmering the sauce in one pan.
1 Tongs My little Olivia loves to help flip the chicken (with supervision, of course!).
1 Whisk For blending the sauce until it’s perfectly smooth.

Ingredients

For the Chicken

6 to 8 boneless skinless chicken thighs Use breasts if you prefer, but reduce the cooking time slightly!
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon black pepper

For the Pineapple Brown Sugar Sauce

2 tablespoons unsalted butter
⅓ cup ketchup
⅔ cup packed light brown sugar This is the key to the sticky glaze!
1 can(20 ounces) crushed pineapple undrained (we need that juice for the sauce!)
2 tablespoons Worcestershire sauce Adds savory depth to balance the sweet.
1 teaspoon soy sauce
½ teaspoon ground ginger
¼ teaspoon garlic powder

Instructions

This is the first step, darling! Lay out the [chicken thighs] and have your little helper sprinkle them generously with [salt] and [black pepper] on both sides. Seasoning early makes all the difference!
Heat the [vegetable oil] in your large skillet over medium-high heat. When it's shimmering, add the [chicken thighs]. Cook them for about 4 to 5 minutes per side until they are a beautiful golden brown. This initial sear locks in the flavor! Remove them and set them aside on a clean plate.
In that same skillet (don't clean it, those little brown bits add flavor!), melt the [unsalted butter]. Stir in the [ketchup] and [packed light brown sugar]. My little Olivia loves measuring the brown sugar, it's a fun texture job!
Now, pour in the entire can of [crushed pineapple] (juice and all!). Whisk in the [Worcestershire sauce], [soy sauce], [ground ginger], and [garlic powder]. Stir it well and let it come to a simmer. Let it bubble gently for 2 to 3 minutes; you’ll see it start to thicken slightly.
Carefully return the browned [chicken thighs] to the skillet. Use a spoon to drizzle that beautiful, sticky [sauce] right over the top of each piece. This is the moment the magic happens!
Reduce the heat to medium-low, cover the skillet, and let everything cook together for 10 to 12 minutes. The chicken will finish cooking, and the sauce will thicken into that irresistible glaze. Make sure the chicken is cooked through (internal temperature of 165°F/74°C).
Serve this gorgeous [Brown Sugar Pineapple Chicken] immediately over fluffy white rice. Don't forget Adam's tip: double the sauce for extra rice drizzling!

Notes

Substitutions: If you only have fresh pineapple, you can use it, but add a splash of water or broth to the sauce to compensate for the lost juice consistency.
Slow Cooker Version: For a super hands-off night, place the raw chicken in the slow cooker, pour the combined sauce over it, and cook on LOW for 4 to 5 hours. Shred it up and serve on buns for a fun sandwich night!
The Brown Sugar Glaze: The sauce will thicken quite a bit as it cools. If you are reheating leftovers, add a tablespoon of water or pineapple juice when warming it up on the stove to loosen the glaze again.
Kid Tip: My Olivia loves to cut the finished chicken into small pieces before adding it back to the sauce, it coats every single bite perfectly!

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