I made this SPICY PINEAPPLE BROWN SUGAR CHICKEN last summer on a sticky hot Tuesday when the air felt like soup. The grill was out of propane, the dog stole a pineapple chunk off the counter, and somehow dinner still turned out downright glorious. It is sweet, a little fiery, glossy in that way that makes you reach for an extra napkin, and the leftovers almost taste better cold while standing in front of the fridge. Almost. Anyway, come cook with me. I have tea. You bring the curiosity.

Why you will love this, or at least crave it randomly

I make this when I want something bright and punchy but do not want to babysit a pot for hours. My family goes a bit wild for it because the sauce clings like a good friend who refuses to ghost you. The chicken stays tender, the pineapple gets jammy at the edges, and there is this tiny smoky note if you let it caramelize just a touch. I used to be nervous about burning the sugar, and yes, I did scorch it once and it was not cute, but actually, I find it works better if you let the edges darken just a smidge. And if you have five people asking when dinner is ready while you are stirring, I feel you.

Ingredients you can actually get

700 g chicken thighs, boneless and skinless cut into bite size pieces
1 cup fresh pineapple chunks with their juice if they are juicy today
I sometimes use canned pineapple tidbits in juice when I am in a hurry, it is fine
3 tablespoons brown sugar packed
My grandmother always insisted on a dark brand, but honestly any version works fine
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon chili garlic sauce or a good spoon of sriracha
2 cloves garlic minced
1 teaspoon grated fresh ginger or a pinch of ground ginger if that is what you have
1 tablespoon neutral oil I use avocado oil
A pinch of salt and a few twists of black pepper
Optional but lovely a handful of chopped cilantro and sliced scallions
Optional cornstarch 1 teaspoon mixed with 1 tablespoon water if you want a thicker glaze
Serve with rice or quinoa or tucked into little lettuce cups

Quick aside while we are chatting about pineapple. If you want a visual on cutting it neatly, this guide helped me ages ago when I kept hacking it to bits in a very chaotic way how to cut a pineapple.

How I cook it step by step

Mix the sauce. In a bowl, whisk the pineapple juice you will get some from those chunks with the brown sugar, soy, vinegar, chili garlic sauce, garlic, and ginger. It will smell amazing already. If the sugar is clumpy, give it a minute to dissolve. Do not panic if it looks a bit murky, it clears up as it cooks.
Season the chicken. Toss the chicken with a little salt and pepper. Not too much because the soy is salty. This is where I usually sneak a taste of the sauce with a spoon and then scold myself, because raw chicken is nearby and I am not trying to invite drama.
Get the pan hot. I love a cast iron skillet for this because it heats like a champ and gives you those caramelized bits. But if you only have a regular nonstick or stainless pan, that works. Medium high heat, oil in, let it shimmer.
Sear the chicken. Add the chicken in a single-ish layer. Do not fuss with it for 2 to 3 minutes so it can get some color, then stir. Cook until mostly opaque, around 6 to 7 minutes, depending on the size of your pieces.
Pour in the sauce. It will bubble up and smell like a beach vacation that made friends with your stove. Add the pineapple chunks too. Reduce the heat to medium and let it simmer. Stir now and then so it does not stick. If it looks too thin after about 6 to 8 minutes, stir in that cornstarch slurry and simmer another minute. If it seems too thick, splash in a little water or extra pineapple juice.
Let it glaze. The sauce should turn glossy and coat the chicken. You want a few caramelized edges. If you see a bit of dark sticky action on the pan, that is flavor. Scrape it back into the sauce. Do not worry if it looks a bit weird at this stage it always does right before it sets into its best form.
Taste and finish. Add more chili if you like it spicier, or a squeeze of lime if you want a pop of bright. Scatter cilantro and scallions. Turn off the heat and breathe it in for a second, because wow.

Notes from my messy kitchen

If your brown sugar turned into a brick again, a quick microwave with a damp paper towel helps. I learned that trick form a friend, and this article made me feel less alone about it soften brown sugar.
Chicken breast works in a pinch, but I tend to think thighs stay more forgiving if you get distracted like I do.
On second thought, you can totally throw a small jalapeño in there if you like a greener heat, just deseed unless you are feeling bold.
If you are sensitive to spice, start with half the chili sauce and build up. You can add heat later, taking it out is tricky.

Variations I tried, with one I would not do again

Grilled version thread the chicken and pineapple on skewers, brush with the sauce, and cook over medium heat, turning and basting until glossy. The flavor is bonkers good.
Sheet pan experiment toss everything on a lined tray and roast at 220 C or 425 F until caramelized. Easy clean up.
Orange swap I once used orange juice instead of pineapple because that is what I had. It was fine but missing that tropical wink, so I would not call it the same dish.
Extra gingery add a thumb of grated ginger and a drizzle of honey. Warmer and a touch more cozy for winter nights.

Gear I use, and what if you dont have it

I swear by a heavy cast iron skillet for this. It just does the sear right. But if all you have is a trusty nonstick, go for it and keep the heat a hair lower so the sugar does not scorch. No microplane for grating ginger Bring out a small knife and mince it very fine, or use ground ginger in a pinch. No rice cooker Cook rice on the stove using this straightforward method that rarely fails me stovetop rice basics.

Storing and reheating

Cool leftovers, then tuck into an airtight container. They keep in the fridge for 3 to 4 days, though honestly, in my house it never lasts more than a day. Reheat gently in a skillet with a splash of water to loosen the glaze, or microwave in short bursts and stir. I think this tastes better the next day when the sauce settles down and gets all friendly with the chicken.

How we like to serve it

Over steamy rice with a squeeze of lime and a little extra chili on top for the spice lovers. Sometimes I do coconut rice, and sometimes I just toss it into crisp lettuce cups with cucumbers and a few crushed peanuts. On Fridays we pile it on top of roasted sweet potatoes. It feels like a tiny party. Also, unrelated but kind of related, I once bought a pineapple shaped mug and it makes me smile every time I bring this to the table.

Little pro tips I learned the hard way

I once tried rushing the sear and regretted it because the chicken steamed and the sauce never got glossy. Give it those first quiet minutes.
Turning the heat too low too soon makes the glaze taste flat. Keep it lively until you see bubbles, then lower.
Tasting only the sauce before it reduces can trick you. It will taste sweeter and less salty after it cooks down, so season gently at the start.

Questions I get a lot

Can I make this with tofu
Yes. Press firm tofu, cube it, toss with a little cornstarch and salt, then pan sear until golden and crisp. Add the sauce and proceed. It is lovely.

Do I have to use fresh pineapple
Nope. Canned in juice is great. Avoid the heavy syrup if you can, the brown sugar already brings sweetness and you want balance not candy.

How spicy is this really
Medium, I would say. My kid who likes mild is fine with half the chili, my partner dumps more on top. Your kitchen, your rules.

Can I bake the chicken first then sauce it
You can, and I have when the stove was crowded. Bake at 200 C or 400 F until cooked through, then toss with the simmered sauce on the stove. Texture is slightly different but still tasty.

What goes with SPICY PINEAPPLE BROWN SUGAR CHICKEN
Simple rice, cucumber salad, roasted broccoli, or even a quick slaw. Something crisp to bounce off the sticky sweet heat is ace.

Quick recap recipe card in plain words

Season 700 g chicken. Stir up a sauce with pineapple juice, brown sugar, soy, vinegar, garlic, ginger, chili. Sear the chicken hot, pour in sauce with pineapple chunks, simmer until glossy and thick enough to coat. Finish with lime, cilantro, scallions. Eat with rice. Smile.