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Sticky hawaiian island pineapple chicken glazed in a sweet and savory garlic soy sauce with caramelized pineapple chunks and red bell peppers.

Sticky Island Pineapple Chicken

This Sticky Hawaiian Pineapple Chicken Skillet is sweet, savory, sticky, and loaded with bold tropical flavor. Juicy chicken, caramelized pineapple, garlic, soy sauce, and honey come together in one easy skillet dinner that tastes restaurant-quality while still being simple enough for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: dinner, Main Course
Cuisine: Asian-inspired, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts
  • 1 cup pineapple chunks fresh or canned, drained
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1/2 red bell pepper diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • Green onions for garnish
  • Sesame seeds for garnish

Equipment

  • Large skillet
  • Cutting Board
  • Chef's knife
  • Measuring cups/spoons
  • Tongs or spatula

Method
 

Prep
  1. Dice bell pepper
  2. Mince garlic
  3. Grate fresh ginger
  4. Cut chicken breasts into strips or bite-sized pieces if preferred
  5. Drain pineapple if using canned
  6. Mix soy sauce, honey, brown sugar, sesame oil, lime juice, and red pepper flakes in a small bowl
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Season chicken lightly with salt and black pepper.
  2. Sear the chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
  3. In the same skillet, add bell pepper and cook for 2 minutes until slightly softened. Stir in garlic and ginger and cook for 30 seconds until fragrant.
  4. Add pineapple chunks and let them caramelize slightly for 2–3 minutes.
  5. Pour in the sauce mixture and stir well. Let the sauce simmer until it starts to thicken and become glossy.
  6. Return the chicken to the skillet and coat it in the sauce. Continue cooking until the chicken reaches 165°F internal temperature and the glaze thickens.
  7. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Fresh pineapple gives the best caramelized flavor
  • Add extra red pepper flakes for more heat
  • Chicken thighs work great if you want extra juiciness
  • Serve immediately for the best sticky glaze texture
  • A cornstarch slurry can be added if you want an even thicker sauce