Sticky Honey Garlic Chicken (Print Version)

Tender chicken thighs glazed in honey garlic sauce with caramelized pineapple and bell peppers in a vibrant skillet 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, optional

→ Vegetables and 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

# How to Make It:

01 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper. Dust lightly with cornstarch and shake off any excess.
02 - In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sriracha if using. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and sear for 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 and softened.
05 - Return chicken thighs to the skillet. Pour the honey garlic glaze over all ingredients. Reduce heat to medium, cover with a lid, and simmer for 10 to 12 minutes, turning chicken once halfway through, until cooked through and sauce thickens.
06 - Uncover the skillet and cook for 2 to 3 additional minutes if needed to reduce the sauce to a sticky glaze consistency.
07 - Transfer to serving plates. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or quinoa.

# Additional Tips::

01 -
  • One skillet means one dish to wash, which honestly feels like a small victory on a weeknight.
  • The chicken thighs stay juicy while the sauce gets thick and glossy, coating every bite with caramelized sweetness.
  • It tastes like you spent hours in the kitchen when you really only spent 40 minutes, pineapple chunks and all.
02 -
  • Chicken thighs need less babying than breasts, but they're still done when the internal temperature hits 165°F, not by guessing or by how they look.
  • If your sauce seems too thin, don't panic, just let it simmer uncovered for an extra minute or two, and it'll tighten up as the honey reduces.
03 -
  • Make the sauce while the chicken is searing so everything comes together without you standing around waiting, turning cooking from stressful to smooth.
  • If you like heat, sriracha is nice, but don't sleep on fresh chili flakes added to the sauce, which gives a different kind of spice that lingers at the back of your mouth.
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