Sticky Honey Garlic Chicken Pineapple (Printable Version)

Tender chicken glazed in honey garlic sauce with caramelized pineapple and bell peppers for a vibrant dish.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons cornstarch

→ Sauce

05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 3 tablespoons rice vinegar
08 - 4 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon sriracha or chili garlic sauce, optional

→ Vegetables and Fruit

11 - 1 tablespoon vegetable oil
12 - 1 cup fresh pineapple chunks, or canned and drained
13 - 1 red bell pepper, cut into 1-inch pieces
14 - 1 green bell pepper, cut into 1-inch pieces
15 - 3 green onions, sliced
16 - Sesame seeds for garnish

# Directions:

01 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Dust lightly with cornstarch, shaking off excess.
02 - In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sriracha if using. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes per side until golden brown. Remove to a plate.
04 - In the same skillet, add bell pepper pieces and pineapple chunks. Sauté for 3 to 4 minutes until slightly caramelized.
05 - Return chicken to the skillet. Pour sauce over all ingredients. Reduce heat to medium, cover, and simmer for 10 to 12 minutes, turning chicken once, until cooked through and sauce thickens.
06 - Uncover skillet and cook 2 to 3 additional minutes if needed to reduce sauce to a sticky glaze consistency.
07 - Garnish with sliced green onions and sesame seeds. Serve hot over steamed jasmine rice or quinoa.

# Expert Advice:

01 -
  • Chicken thighs stay ridiculously juicy while the sauce clings to every piece like it's meant to be there.
  • It's a one-pan wonder that somehow feels fancy enough for guests but casual enough for a weeknight when you're tired.
  • Sweet, savory, and a little spicy all at once without any of them bullying the others.
02 -
  • Do not skip drying the chicken; wet chicken will never sear properly and you'll end up with rubbery skin instead of that burnished crust that holds the glaze.
  • The cornstarch coating is what catches the sauce and makes it stick; without it, you're just poaching chicken in liquid, which is a different dish entirely.
  • Low-sodium soy sauce is non-negotiable because regular soy will overpower the delicate balance of sweet, spicy, and tangy that makes this work.
03 -
  • Fresh ginger and garlic make a visible difference in brightness; don't convince yourself that bottled versions are fine—they're not, and your guests will taste the difference.
  • If your sauce isn't thickening, it probably needs more heat and time; cornstarch needs real temperature to activate, so don't be timid about medium-high heat in those final minutes.
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