Hey, y’all! If you’re looking for something quick and full of flavor that doesn’t feel like your usual weeknight dinner, I’ve got just the thing. Spicy Pineapple Brown Sugar Chicken is one of those dishes that’s sweet, spicy, and savory all at once - and it comes together fast, which is exactly what I need most evenings.
Spicy Pineapple Brown Sugar Chicken
This one’s a regular in our house because it checks all the boxes. The chicken gets cooked in a sticky, flavorful glaze made with brown sugar, soy sauce, and just enough hot sauce to wake it up. Then you throw in some pineapple, and it all just works. I like to serve it over jasmine rice with roasted broccoli or even in lettuce wraps if we’re keeping it lighter. Leftovers reheat great, so it’s a solid option for lunch the next day too.
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Spicy Pineapple Brown Sugar Chicken Ingredients
- 1 tbsp. vegetable oil
- ½ large yellow onion, diced
- 3–4 chicken breasts, diced into chunks
- 3 tbsp. rice vinegar
- 3 tbsp. soy sauce
- 2 tbsp. Frank’s RedHot sauce
- ¼ c. brown sugar
- 2 tbsp. garlic, minced
- ½ c. canned diced pineapple, drained
- Scallions, for topping
- Sesame seeds, for topping
How to Make Spicy Pineapple Brown Sugar Chicken
- Warm the oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, just until it starts to soften.
- Add the chicken, diced into chunks, and cook until it’s mostly done and lightly browned, about 5 to 6 minutes.
- Stir in the minced garlic and let it cook for about 1 minute until it smells good and fragrant.
- Pour in the rice vinegar, soy sauce, hot sauce, and brown sugar. Give it all a good stir to coat the chicken evenly.
- Add the pineapple, drained, and let it simmer on low for another 5 to 7 minutes, or until the sauce thickens and the chicken is fully cooked.
- Sprinkle with scallions and sesame seeds, for topping, right before serving.
Pro Tips For Making This Recipe
- Cut the chicken into similar-sized pieces so they cook evenly.
- Fresh pineapple works just as well as canned - just dice it and drain the extra juice.
- Double the sauce if you like your meals extra saucy, especially when serving over rice.
- To increase the heat, add a pinch of crushed red pepper or an extra splash of hot sauce.
- This recipe also works great with shrimp or tofu if you are looking for a variation.
Frequently Asked Questions
Yes, boneless, skinless chicken thighs are a great alternative. They are more flavorful and stay tender during cooking.
Absolutely. It keeps well in the fridge for about 3 days and reheats like a The dish has a moderate level of heat. If you prefer a milder version, reduce the amount of hot sauce or omit it altogether.
Warm it on the stove with a splash of water or in the microwave. Just don’t Yes, this dish stores well in the refrigerator for up to three days. Reheat gently to maintain the best texture and flavor.
Reheat in a skillet over medium-low heat with a splash of water or chicken broth. You may also use the microwave, covered, to retain moisture.
Jasmine or white rice, roasted vegetables, or a crisp green salad complement this dish well. It also works nicely in lettuce wraps or rice bowls.
Other Recipes You'll Love
Spicy Pineapple Brown Sugar Chicken
This recipe for Spicy Pineapple Brown Sugar Chicken is one of those meals that’s easy to keep in rotation. It takes just a few simple ingredients, comes together in no time, and is packed with flavor. Whether you’re cooking for the family or just trying to get a good meal on the table without fuss, this one’s a winner.
Spicy Pineapple Brown Sugar Chicken
Ingredients
- 1 tbsp. vegetable oil
- ½ large yellow onion diced
- 3-4 chicken breasts diced into chunks
- 3 tbsp. rice vinegar
- 3 tbsp. soy sauce
- 2 tbsp. Frank’s RedHot sauce
- ¼ c. brown sugar
- 2 tbsp. garlic minced
- ½ c. canned diced pineapple drained
- Scallions for topping
- Sesame seeds for topping
Instructions
- Warm the oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, just until it starts to soften.
- Add the chicken, diced into chunks, and cook until it’s mostly done and lightly browned, about 5 to 6 minutes.
- Stir in the minced garlic and let it cook for about 1 minute until it smells good and fragrant.
- Pour in the rice vinegar, soy sauce, hot sauce, and brown sugar. Give it all a good stir to coat the chicken evenly.
- Add the pineapple, drained, and let it simmer on low for another 5 to 7 minutes, or until the sauce thickens and the chicken is fully cooked.
- Sprinkle with scallions and sesame seeds, for topping, right before serving.
Notes
- Cut the chicken into similar-sized pieces so they cook evenly.
- Fresh pineapple works just as well as canned - just dice it and drain the extra juice.
- Double the sauce if you like your meals extra saucy, especially when serving over rice.
- To increase the heat, add a pinch of crushed red pepper or an extra splash of hot sauce.
- This recipe also works great with shrimp or tofu if you are looking for a variation.
Y'all come back now, ya hear?
My best,
JC
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