Balsamic Brown Sugar Pineapple Chicken
Sauces! Sauces make dinner feel like you’ve gone the extra mile. This Balsamic Brown Sugar Pineapple Chicken is a MUST. The sweet and tangy sauce combined with the pineapple are a total bang in your mouth!
I should mention that this is a sauce we’ve been making for years. I even used the left over sauce to marinate my salmon the next day. We love it.
OK, so for this recipe I chose chicken thighs simply because they’re very forgiving. If you take your eye off of them for longer than you expected, there’s no need to worry they’ll dry out like white meat would. Oh yeah, and because death by chicken scares me, I have a bad habit of cutting into the chicken to make sure it’s finished cooking, I know that’s an absolute no-no, but I just can’t help myself, and chicken thighs don’t mind when I do that.
*Side note-I don’t know if you’ve experienced the game changer of an instant pot, but it’s my new favorite cooking method. I’m able to get dinners on the table during the week, that was typically reserved for the weekend.
For this quick side dish, I threw equal parts rice and chicken stock in the instant pot, close the lid, & hit the rice button…Um, that’s it. I don’t know if you’re sitting there waiting for more details, but there aren’t any! Seriously, that’s it! The pressure cooker does the rest for you. Eggs, chicken, rice, soup…pretty much all have the same directions, toss it in & hit a button. I just love it so much. OK, on with dinner…
Balsamic Brown Sugar Glaze
- ½ cup brown sugar
- ¼ cup of balsamic vinegar
- ½ cup of water (for an extra boost of flavor, you can use the juice from the pineapple)
- 2 Tbs soy sauce
- 1 tbsp cornstarch
- Add all the ingredients in a small saucepan and lightly simmer until it begins to gently bubble and thicken. Here’s the thing about cornstarch, if you add it at the beginning before the sauce heats up, then you’re good to go. However, another method is to create a slurry-which is cornstarch & a bit of liquid mixed together. Doing it this way you would heat the rest of the sauce (first minus of cornstarch). Then once it comes up to a simmer, slowly add the slurry to the sauce while stirring. The sauce will get thicker within a few seconds Once the sauce is thickened (about the consistency of pancake syrup) turn off the heat..
- After you’ve made your sauce, and you hit the rice button on your pressure cooker (or prepared it on your stovetop), the only thing left to do is cook the chicken. Heat your pan over medium heat along with a small amount of oil.Once the chicken is just about done, throw in some pineapples to get a good sear on them.
- Lastly, pour as little or as much of the sauce you want into your pan (along with the chicken & pineapples-I used about half) and save the rest.
So as you see, getting this meal on the table is pretty much cook the rice, cook the chicken, but it’s the Balsamic Brown Sugar Glaze that jumps it to the next level.