Name: Caramelized Miso-Honey Chicken with Charred Pineapple & Toasted Almonds
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs (cut into large bite-sized pieces); 2 tbsp white miso paste; 2 tbsp honey; 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp neutral oil (like grapeseed or avocado); 1/2 tsp freshly ground black pepper; 1/2 tsp kosher salt; 1 cup fresh pineapple (cut into 3/4-inch chunks); 1/4 cup sliced almonds; 2 scallions (thinly sliced); 1 tsp grated fresh ginger; 1 large garlic clove (minced); 1/2 tbsp cornstarch (optional, for velvetting); 2 tbsp cold water (if velvetting); Cooked jasmine rice or brown rice (for serving, optional)

Caramelized Miso-Honey Chicken with Charred Pineapple & Toasted Almonds

CookwithNewsletter

This recipe is a mid-week game-changer: juicy chicken thighs are velveted for supreme tenderness, then seared at high heat to create caramelized edges that rival your favorite dessert. A miso-honey glaze brings a deeply savory-sweet umami, while broiled pineapple adds bursts of jammy brightness. The clever use of dessert techniques—like caramelizing and toasting—elevate this high-protein meal into a craveable indulgence. Finished with crunchy toasted almonds and scallions, every bite is a balance of sweet, salty, rich, and fresh. It’s protein-forward fuel that feels like a treat, not a chore.

Ingredients

Instructions

In a bowl, mix miso, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Set aside half for finishing sauce.
(Optional velvetting for tenderness): In a separate bowl, toss chicken pieces with cornstarch, 1 tbsp of the marinade, and 2 tbsp cold water. Let sit for 10 minutes.
Preheat a large nonstick skillet or wok over high heat until very hot and just starting to smoke. Add neutral oil and swirl to coat.
Add chicken in a single layer (cook in batches if needed to avoid crowding). Let sear undisturbed for 2 minutes until caramelized. Flip and cook until mostly cooked through, 3-4 minutes. Remove chicken to a plate.
Add pineapple to the hot pan. Let char undisturbed for 1-2 minutes, then toss until golden and caramelized. Remove with chicken.
Reduce heat to medium. Add reserved marinade to the pan. Simmer 1-2 minutes until thickened and glossy. Return chicken and pineapple to the pan, toss to coat well, and heat through, 1-2 minutes.
Meanwhile, toast sliced almonds in a dry pan over medium heat until golden and fragrant, about 2 minutes. Set aside.
Serve chicken and pineapple over rice. Drizzle with extra sauce. Top with toasted almonds and sliced scallions for crunch and color.