One-Skillet Sticky Pineapple Chicken Step-by-step instructions

Before you start

Before beginning, measure out your dark sweet glaze and chop the scallions. Pat the chicken thighs completely dry with paper towels; removing surface moisture is essential for achieving a deep, golden-brown sear.

Drain the pineapple rings and pat them dry as well. Keep all prepared ingredients near the stove for a smooth, seamless cooking process.

Instructions

Searing the Chicken and Pineapple

1. 1Sear the Chicken Thighs
   Heat a large skillet over medium-high heat. Add the chicken thighs to the hot pan and sear them for 5 to 6 minutes on each side until a deep golden-brown crust forms and they release easily from the pan. Remove the chicken from the skillet and set aside on a plate.
   Look for The chicken thighs should release easily from the pan when flipped and have a deep golden crust.
   Tip Avoid crowding the skillet to ensure a proper sear rather than steaming the meat.
2. 2Caramelize the Pineapple Rings
   Add the pineapple rings directly to the hot skillet. Cook the slices for 2 to 3 minutes on each side until they develop beautiful caramelized, dark golden-brown patches. Transfer the caramelized pineapple rings to the plate with the chicken and set aside.
   Look for The pineapple should have distinct charred, dark golden spots and release a sweet aroma.
   Tip Pat the pineapple rings dry with a paper towel before adding them to the pan for better caramelization.

The chicken thighs should be deeply browned on both sides, and the pineapple rings should have distinct caramelized, golden-brown spots. The pan will have a buildup of flavorful browned bits at the bottom, which is exactly what you want for building the glaze flavor.

Warming and Bubbling the Glaze

3. 3Simmer the Glaze
   Pour the dark sweet glaze directly into the hot skillet over medium heat. Bring the glaze to a bubbling simmer, stirring constantly to scrape up any flavorful browned bits stuck to the bottom of the pan. Let it bubble for 1 to 2 minutes until it is hot and glossy.
   Look for The glaze will darken slightly and coat the back of a spoon smoothly.
   Tip Keep the glaze moving constantly to prevent the sugars from burning.

The dark sweet glaze will become hot, glossy, and highly aromatic as it bubbles in the skillet. It should coat the back of a spoon easily and smell intensely of caramelized sweetness before you return the chicken and pineapple to the pan.

Combining and Finishing

4. 4Combine and Cook Through
   Return the seared chicken thighs and caramelized pineapple rings to the skillet, placing the pineapple slices directly on top of the chicken. Brush or spoon the bubbling glaze generously over the chicken and pineapple. Simmer for 5 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C).
   Look for The chicken is tender, the pineapple is warmed through, and the glaze is thick and bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Spoon the glaze over the chicken multiple times while simmering to build a thick, sticky coating.
5. 5Garnish and Serve
   Remove the skillet from the heat. Sprinkle the chopped scallions evenly over the hot, glazed chicken and caramelized pineapple rings. Serve immediately while sizzling hot.
   Look for The bright green scallions provide a fresh contrast to the dark, glossy glaze.
   Tip Serve immediately to enjoy the contrast of the hot chicken and fresh, crisp scallions.

The chicken thighs are fully cooked through, registering 165°F (74°C) on an instant-read thermometer.

The glaze is dark, thick, and clings tightly to the chicken and caramelized pineapple rings, with steam rising and the green scallions providing a fresh, bright contrast.

Common mistakes

One common mistake is crowding the skillet when searing the chicken or the pineapple rings. If the pan is too full, the ingredients will steam instead of sear, preventing them from developing that rich, caramelized crust.

Work in batches if necessary to give each piece plenty of space. Another mistake is letting the glaze boil too rapidly, which can cause the sugars to burn and turn bitter; keep the heat at medium.

How to tell it’s done

To ensure the chicken is safe to consume and perfectly cooked, use a digital meat thermometer inserted into the thickest part of the chicken thighs. The chicken is fully done when it registers an internal temperature of 165°F (74°C).

Because chicken thighs contain more connective tissue than breasts, they remain incredibly juicy and tender even when cooked to this temperature, absorbing the sweet glaze beautifully.

• Poultry: 165°F (74°C) in the thickest part