Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup brown sugar, packed
- 1 cup fresh pineapple chunks (or canned)
- ½ cup soy sauce
- ¼ cup ketchup
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Chopped fresh cilantro (for garnish)
Instructions
- Season the chicken breasts with salt and pepper to taste.
- In a large skillet or frying pan, heat the vegetable oil over medium-high heat.
- Add the chicken breasts to the hot skillet and sear for about 4–5 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same skillet, add the brown sugar, soy sauce, ketchup, minced garlic, and ground ginger. Stir well to combine.
- Incorporate the pineapple chunks into the sauce and stir.
- Place the chicken back into the skillet, coating it well with the sauce.
- Reduce the heat to low, cover the skillet, and let it simmer for about 20–25 minutes, or until the chicken is cooked through.
- Ensure the internal temperature of the chicken reaches 165°F (75°C).
- Once cooked, sprinkle chopped fresh cilantro on top for a burst of flavor.
- Transfer the chicken to a serving platter and drizzle with extra sauce from the skillet.
Notes
For best flavor, use fresh pineapple and don’t burn the brown sugar. Adjust salt or sugar in the sauce before adding the chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg