Pineapple-Brown Sugar Glazed Chicken Breasts

When I was looking back through my pictures to figure out which recipes I wanted to share, I had the hardest time remembering where this one came from. Normally I would have dismissed it as not memorable, but actually it was. I remembered that we all really liked it, including the Chiplet in a pureed form. So, I definitely wanted to make it again. All I needed to do was think back to which cookbooks I had been looking at for ideas and finally I remembered this one. See? Even my tired brain works sometimes. I am very happy to be reminded of this because it was fairly simple. My biggest worry at the time was if it would turn out okay with my changes. But it did and we enjoyed it.

We had this chicken with rice since the sweetness of it reminded me of an orange chicken kind of dish you would get at our favorite carryout Chinese place. (And I have no shame saying that since my husband agrees. We like that the food is freshly made. Sadly we don’t have many options around so we take what we can get.)

Directions for Pineapple-Brown Sugar Glazed Chicken Breasts

Slightly adapted from The Science of Good Cooking

  • 1.5 cups pineapple juice, plus 2 Tablespoons for the end
  • 1/3 cup light corn syrup
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon distilled white vinegar
  • Pinch red pepper flakes
  • Salt
  • Pepper
  • 1/2 cup flour
  • 2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick pieces
  • 1 Tablespoon vegetable oil
  • 1/2 cup chopped onion

Preheat the oven to 375 degrees F. Adjust the oven rack to accommodate your Dutch oven or similar pot. Whisk the pineapple juice, corn syrup, brown sugar, mustard, vinegar, red pepper, and some salt and pepper together in a medium bowl. Place the flour in a shallow bowl. Season the chicken pieces with salt and pepper, then lightly coat them in the flour. Meanwhile, heat the oil in the Dutch oven over medium heat until shimmering. Brown the chicken breasts on both sides in batches.

Wipe out the pot if necessary, but make sure there is a bit of oil in the pot to saute the onion.

Cook the onion until softened, a few minutes. Then, add the pineapple juice mixture, bringing to a simmer.

Allow it to simmer, stirring occasionally, until the liquid reduces to a glaze. You should be able to take a (heatproof) spatula and drag it through the glaze, leaving a slight trail.

Add the chicken back into the pot, stirring to coat the pieces.

Bake in the oven until the chicken is cooked through (about 15-20 minutes).

Remove the chicken from the pot, and cover it to keep it warm. Return the pot to medium heat on the stove and reduce the glaze further. Add the extra pineapple juice at this time. Serve the glaze over the chicken.

Directions for Pineapple-Brown Sugar Glazed Chicken Breasts (without pictures)

Slightly adapted from The Science of Good Cooking

  • 1.5 cups pineapple juice, plus 2 Tablespoons for the end
  • 1/3 cup light corn syrup
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon distilled white vinegar
  • Pinch red pepper flakes
  • Salt
  • Pepper
  • 1/2 cup flour
  • 2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick pieces
  • 1 Tablespoon vegetable oil
  • 1/2 cup chopped onion

Preheat the oven to 375 degrees F. Adjust the oven rack to accommodate your Dutch oven or similar pot. Whisk the pineapple juice, corn syrup, brown sugar, mustard, vinegar, red pepper, and some salt and pepper together in a medium bowl. Place the flour in a shallow bowl. Season the chicken pieces with salt and pepper, then lightly coat them in the flour. Meanwhile, heat the oil in the Dutch oven over medium heat until shimmering. Brown the chicken breasts on both sides in batches. Wipe out the pot if necessary, but make sure there is a bit of oil in the pot to saute the onion. Cook the onion until softened, a few minutes. Then, add the pineapple juice mixture, bringing to a simmer. Allow it to simmer, stirring occasionally, until the liquid reduces to a glaze. You should be able to take a (heatproof) spatula and drag it through the glaze, leaving a slight trail.

Add the chicken back into the pot, stirring to coat the pieces. Bake in the oven until the chicken is cooked through (about 15-20 minutes). Remove the chicken from the pot, and cover it to keep it warm. Return the pot to medium heat on the stove and reduce the glaze further. Add the extra pineapple juice at this time. Serve the glaze over the chicken.

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