Sticky Honey Garlic Chicken Pineapple (Printable)

Tender chicken thighs glazed in honey garlic sauce with caramelized pineapple and peppers for vibrant flavor.

# What You Need:

→ 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

→ Vegetables & Fruit

11 - 1 tablespoon vegetable oil
12 - 1 cup fresh pineapple chunks
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

# How To Make It:

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

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means minimal cleanup and more time enjoying your meal instead of standing at the sink.
  • The sauce gets so sticky and caramelized that even people who claim they don't like sweet and savory together will ask for seconds.
  • It's ready in under 45 minutes, making it perfect for weeknight dinners when you're tired but want something that tastes like you tried.
02 -
  • Don't skip patting the chicken dry—this single step is the difference between crispy golden skin and rubbery, steamed chicken.
  • If your sauce isn't thickening properly, whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it in during the last minute of cooking.
  • Taste the sauce before adding it to the skillet, especially regarding saltiness and heat, since you can't adjust as easily once everything is combined.
03 -
  • If your pineapple is particularly large, cut the chunks into smaller pieces so they cook evenly and develop caramelized edges instead of staying watery.
  • Grate ginger on a microplane right before cooking so you get fresh oils and flavor instead of using pre-grated, which oxidizes and loses punch.
  • Leave the skillet uncovered for the last few minutes if your sauce seems thin—the reduction happens quickly once the lid comes off.
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