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Honey Pineapple Glazed Chicken

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This honey pineapple glazed chicken is a quick, easy dinner bursting with sweet, tangy, and savory flavors, finished with fresh herbs for a vibrant touch. The sticky glaze clings to juicy chicken, making it a crowd-pleaser perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 3 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup pineapple chunks (fresh or canned in juice, not syrup)
  • 1/2 cup pineapple juice
  • 1/4 cup honey
  • 2 tbsp soy sauce (use low-sodium if preferred, or tamari/coconut aminos for gluten-free)
  • 1 tbsp apple cider vinegar (or rice vinegar)
  • 1/2 tsp crushed red pepper flakes (optional, to taste)
  • 1/4 cup fresh herbs, chopped (such as cilantro, mint, basil, parsley, or green onion)
  • Optional garnishes: toasted sesame seeds, extra chopped herbs, lime wedges

Instructions

  1. Pat chicken dry with paper towels and season both sides generously with salt and black pepper. Let sit at room temperature for about 10 minutes.
  2. In a small bowl, whisk together pineapple juice, honey, soy sauce, apple cider vinegar, and crushed red pepper flakes. For a smooth glaze, blend pineapple chunks with the juice; otherwise, keep pineapple chunky.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes per side (thighs) or 3-4 minutes per side (breasts), until golden brown. Transfer chicken to a plate.
  4. Lower heat to medium. Add minced garlic and grated ginger to the pan (add more oil if needed). Stir constantly for 30 seconds until fragrant.
  5. Pour in the glaze mixture and any juices from the chicken plate. Scrape up browned bits from the pan. Bring to a simmer and cook for 3-4 minutes, stirring, until slightly thickened.
  6. Add chicken and pineapple chunks (if not blended) back to the pan. Spoon glaze over each piece. Reduce heat to low, cover, and simmer for 8-12 minutes, or until chicken is cooked through (internal temp 165°F). Flip chicken once and baste with glaze.
  7. Remove pan from heat. Sprinkle chopped fresh herbs over the chicken. Let rest for 2-3 minutes. Garnish with more herbs, toasted sesame seeds, and lime wedges if desired.
  8. If glaze thickens too much, add a splash of pineapple juice. If too thin, simmer uncovered for a few extra minutes. Taste and adjust seasoning as needed.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce. For extra caramelization, broil the chicken for 2 minutes at the end. Taste the glaze before finishing and adjust salt, vinegar, or sweetness as needed. Add fresh herbs at the end for the brightest flavor. Leftovers keep well for up to 3 days and can be frozen (without herbs) for up to 2 months.

Nutrition

Keywords: honey pineapple chicken, glazed chicken, easy dinner, skillet chicken, fresh herbs, weeknight meal, gluten-free option, dairy-free, sweet and savory chicken, pineapple glaze

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