Description
A tropical-inspired skillet chicken dish featuring juicy seared chicken breasts coated in a glossy sauce of brown sugar, soy sauce, ketchup, garlic, ginger, and pineapple chunks. This sweet-and-savory meal is quick, family-friendly, and perfect for busy weeknights or casual entertaining.
Ingredients
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4 boneless, skinless chicken breasts (about 680 g)
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1 cup brown sugar, packed (200 g)
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1 cup pineapple chunks, fresh or canned (150 g)
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½ cup soy sauce (120 ml)
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¼ cup ketchup (60 ml)
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1 tbsp minced garlic (15 g)
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1 tsp ground ginger (2 g)
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Salt and pepper, to taste
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2 tbsp vegetable oil (30 ml)
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Chopped fresh cilantro, for garnish
Instructions
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Season chicken breasts with salt and pepper on both sides.
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Heat vegetable oil in a large skillet over medium-high heat.
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Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
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In the same skillet, combine brown sugar, soy sauce, ketchup, minced garlic, and ginger. Stir until blended.
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Add pineapple chunks and stir gently.
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Return chicken to skillet, coating evenly with the sauce.
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Lower the heat, cover, and simmer 20–25 minutes until the chicken reaches 165°F (75°C) and the sauce thickens.
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Garnish with chopped cilantro, drizzle with sauce, and serve hot.
Notes
Searing is key: It locks in juices and adds color.
Fresh pineapple provides brighter flavor, but canned works well.
Adjust sweetness with a splash of rice vinegar or lime juice.
Double the sauce for extra spooning over rice or bread.
Reheat gently with a splash of water to keep the sauce glossy.
Freezes well for up to 2 months—thaw overnight and reheat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Tropical / Asian-inspired)