Easy Pineapple And Honey Glazed Chicken – 30-Minute

This Pineapple And Honey dish is my go-to when I need a dinner that feels special but doesn't keep me in the kitchen all evening. The combination of juicy pineapple and floral honey creates a glaze that turns ordinary chicken into something crave-worthy.

I love how the sweetness balances with a touch of soy sauce and garlic. It's like a tropical vacation on a plate, but made with pantry staples you probably already have.

The best part? You can have it on the table in just 30 minutes, making it perfect for those hectic weeknights when you still want a homemade meal.

About the Ingredients

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch chunks

Chicken thighs also work well and stay extra juicy. For a vegetarian option, use firm tofu or chickpeas.

1 cup (240ml) pineapple juice

Use unsweetened juice for the best balance. You can also use the juice from canned pineapple chunks.

1/2 cup (120ml) honey

Raw honey adds a deeper flavor. If you're out, maple syrup or agave nectar can be substituted.

1/4 cup (60ml) low-sodium soy sauce

Low-sodium prevents the dish from being too salty. Tamari or coconut aminos are great gluten-free swaps.

2 cloves garlic, minced

Fresh garlic is best, but 1/2 teaspoon garlic powder works in a pinch.

1 tablespoon cornstarch

This thickens the sauce. You can also use arrowroot powder or all-purpose flour.

1 cup (165g) fresh pineapple chunks

Canned pineapple chunks, drained, are a convenient substitute. Fresh adds a brighter flavor.

2 green onions, thinly sliced

For garnish. You can also use chives or skip them entirely.

1 tablespoon vegetable oil

Any neutral oil like canola or grapeseed works.

Salt and pepper, to taste

Use kosher salt for better flavor. Adjust to your preference.

Tips & Tricks

• Don't overcrowd the pan when browning the chicken. Cook in batches if needed to get a nice golden sear.
• Whisk the cornstarch into the sauce before adding it to the pan to prevent lumps.
• Let the sauce simmer until it coats the back of a spoon. It will thicken more as it cools.
• Taste the sauce before adding salt, as soy sauce is already salty.

Step-by-Step Instructions

1. Whisk the Sauce

In a small bowl, combine pineapple juice, honey, soy sauce, garlic, and cornstarch. Whisk until smooth. Set aside.

2. Season and Sear Chicken

Season chicken chunks with salt and pepper. Heat oil in a large skillet over medium-high heat (350°F / 175°C). Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (165°F / 74°C internal temperature). Remove chicken to a plate.

3. Simmer the Glaze

Pour the sauce into the same skillet. Bring to a simmer over medium heat (around 200°F / 93°C). Cook for 3-5 minutes, stirring constantly, until the sauce thickens and turns glossy.

4. Add Pineapple

Stir in the pineapple chunks and cook for 1-2 minutes, until warmed through.

5. Combine and Coat

Return chicken to the skillet. Toss to coat evenly with the glaze. Cook for 2 minutes until everything is hot and sticky.

6. Garnish and Serve

Remove from heat. Sprinkle with green onions and serve immediately over rice or noodles.

Delicious Variations

Spicy Pineapple Honey

Add 1/2 teaspoon red pepper flakes or a minced jalapeño for heat.

Vegetarian

Swap chicken for 1 block of extra-firm tofu, pressed and cubed. Sear until crispy.

Sheet Pan Version

Toss chicken and pineapple with sauce, spread on a baking sheet, and roast at 425°F (220°C) for 20-25 minutes.

How to Store Pineapple And Honey

Frequently Asked Questions

Try this Pineapple And Honey chicken tonight! I'd love to hear how it turns out. Tag me in your photos or leave a comment below. Happy simplifying!

Pineapple And Honey

Sweet and savory pineapple honey chicken with a sticky glaze, ready in 30 minutes. Perfect for busy weeknights and loved by all ages.

★★★★½ 4.8 (127 ratings)

15 minPrep time15 minCook time4Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup (240ml) pineapple juice
• 1/2 cup (120ml) honey
• 1/4 cup (60ml) low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 cup (165g) fresh pineapple chunks
• 2 green onions, thinly sliced
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

📋 Instructions

1. 1Whisk the Sauce — In a small bowl, combine pineapple juice, honey, soy sauce, garlic, and cornstarch. Whisk until smooth. Set aside.
2. 2Season and Sear Chicken — Season chicken chunks with salt and pepper. Heat oil in a large skillet over medium-high heat (350°F / 175°C). Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (165°F / 74°C internal temperature). Remove chicken to a plate.
3. 3Simmer the Glaze — Pour the sauce into the same skillet. Bring to a simmer over medium heat (around 200°F / 93°C). Cook for 3-5 minutes, stirring constantly, until the sauce thickens and turns glossy.
4. 4Add Pineapple — Stir in the pineapple chunks and cook for 1-2 minutes, until warmed through.
5. 5Combine and Coat — Return chicken to the skillet. Toss to coat evenly with the glaze. Cook for 2 minutes until everything is hot and sticky.
6. 6Garnish and Serve — Remove from heat. Sprinkle with green onions and serve immediately over rice or noodles.

👨‍🍳 Chef's Note: For an extra caramelized finish, broil the glazed chicken for 2-3 minutes at the end.

Servings: 4

Cuisine: Asian-inspired

Course: Main Course

Nutrition (per serving): 285 kcal · 25g protein · 30g carbs · 7g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste swaps for busy households. She focuses on small, actionable changes that fit into real life, from kitchen composting to low-impact cleaning routines. Her articles are grounded in everyday practicality rather than theory.