Pineapple Glazed Chicken
Chicken browns in butter before pineapple and brown sugar simmer into a glossy skillet glaze. Spoon the fruit and sauce over rice for an easy sweet-savory supper.
Recipe link
Prep time10 min
Cook time25 min
Total time35 min
- Course
- Main Course
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 280
Ingredients
Pineapple Glazed Chicken
- 1 ½–2 pounds boneless, skinless chicken breast cutlets or boneless, skinless chicken thighs — four serving portions of even thickness
- to taste Salt (optional) — to taste
- to taste Black pepper (optional) — to taste
- 1 tablespoon butter
- 1 can pineapple chunks in juice — 8 oz
- ¼ cup brown sugar — packed
- ¼ cup scallions — thinly sliced
Instructions
- Season the Chicken: Pat the chicken dry with paper towels. If using chicken breasts, use cutlets or pound them to an even ½–¾-inch thickness. Season both sides with salt and black pepper.1½–2 pounds chicken, salt, black pepper
- Brown the Chicken: Melt butter in a 12-inch skillet over medium heat. Add the chicken in a single layer and cook 3–4 minutes per side, until lightly golden. Work in batches if necessary so the pan is not crowded.1 tablespoon butter, seasoned chicken
- Make the Pineapple Glaze: Pour the pineapple chunks and all of their juice into the skillet. Add brown sugar and stir it into the liquid around the chicken. Bring to a gentle simmer over medium heat.1 can pineapple chunks with juice, ¼ cup brown sugar
- Finish the Chicken and Reduce the Glaze: Reduce heat to medium-low and simmer uncovered 6–10 minutes, turning the chicken once, until the thickest portion reaches 165°F. Transfer the chicken to a clean plate as soon as it is done. Continue simmering the pineapple mixture 2–5 minutes, stirring often, until it is glossy and thick enough to coat the back of a spoon. Return the chicken to the skillet and turn to coat.Chicken, pineapple glaze
- Finish and Serve: Remove the skillet from the heat. Sprinkle scallions over the chicken and serve hot, spooning the pineapple and glaze generously over each portion.¼ cup scallions
Notes
- Chicken: Chicken thighs stay especially juicy, while chicken breast cutlets match the finished photographs. Keep the pieces close to the same thickness and use the thermometer rather than time alone.
- Glaze: Use the widest skillet available so the liquid evaporates efficiently. If the chicken reaches 165°F before the glaze becomes syrupy, remove it and finish reducing the sauce by itself.
- Pineapple: Use an 8-ounce can packed in juice, not syrup. Add both the pineapple chunks and all of the juice.
- Variation: Sesame seeds may be sprinkled over the finished dish if desired.
- Storage and Reheating: Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in a covered skillet or microwave until the chicken reaches 165°F.
- Serving Suggestions: Serve with Brazilian Tomato Rice, Lemon Green Beans, or Copper Penny Carrots.
Nutrition (Approximate Per Serving)
Yield
4 servings — Serving size: 1 chicken portion with pineapple glaze
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 280
- Carbohydrates
- 13.5 g
- Protein
- 33.5 g
- Fat
- 10 g
- Saturated Fat
- 3.5 g
- Cholesterol
- 170 mg
- Sodium
- 170 mg
- Fiber
- 0.2 g
- Total Sugars
- 13 g
Equipment
- 12-inch skillet (Use a wide skillet so the glaze reduces efficiently.)
- Measuring cups and spoons
- Tongs or spatula
- Instant-read thermometer
- Knife and cutting board