Sticky Honey Garlic Chicken (Printable)

Tender chicken thighs glazed with honey garlic, pineapple, and bell peppers in a vibrant one-pan dish.

# What You 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 Steps:

01 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Dust lightly with cornstarch, shaking off excess.
02 - In a small bowl, whisk together honey, soy sauce, rice vinegar, garlic, ginger, and sriracha if using. 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. Remove to a plate.
04 - In the same skillet, add bell peppers and pineapple. 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, 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 glaze consistency.
07 - Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or quinoa.

# Expert Suggestions:

01 -
  • Chicken thighs stay juicy even if you're not a timing perfectionist, which is honestly the dream on busy weeknights.
  • The sticky-sweet glaze tastes like you've been simmering this for hours, but it comes together in under forty minutes.
  • One skillet means minimal cleanup, and the pineapple caramelizes into little pockets of sweet-savory gold.
02 -
  • Cornstarch on the chicken is optional but worth doing—it creates just enough texture that the glaze clings instead of sliding off.
  • Don't overcrowd the pan when searing; if your thighs are large, work in batches so they brown properly instead of steaming.
  • The sauce will thicken as it cools, so it's better to have it slightly loose when you finish cooking.
03 -
  • Make the sauce first and set it aside—this small step prevents fumbling mid-cook and lets you taste and adjust the balance before heat is involved.
  • Use a skillet with a lid, because covering traps steam and helps the chicken cook through gently without drying out.
  • If you accidentally use canned pineapple with syrup, drain it aggressively and pat the chunks dry to avoid a thin, watery sauce.
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