Sticky Honey Garlic Chicken Pineapple (Printable)

Tender chicken thighs glazed with savory honey garlic, pineapple, and bell peppers for a vibrant dish.

# What You'll 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

# Method:

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 to 4 minutes per side until golden brown. Transfer 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 glaze over all ingredients. Reduce heat to medium, cover with lid, 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 consistency.
07 - Transfer to serving dishes. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or quinoa.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly tender and juicy while the sauce clings to every piece like edible gold.
  • One skillet means one cleanup, which honestly might be the best part of weeknight cooking.
  • The balance of sweet, savory, and tangy hits differently—it's restaurant-quality but somehow easier than you'd expect.
02 -
  • Cornstarch is your secret weapon for a beautiful crust—don't skip it or use too much, which creates a thick coating instead of a delicate golden layer.
  • Chicken thighs are more forgiving than breasts, but don't overcook them anyway; once the sauce is sticky and glossy, you're done.
03 -
  • Don't wash the skillet between searing the chicken and sautéing the vegetables—those browned bits are flavor gold and dissolve into everything that follows.
  • If your sauce seems thin after 12 minutes, mix a teaspoon of cornstarch with two teaspoons of water, stir it in, and simmer uncovered for another minute until visibly thickened.
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