Dinner

Brown Sugar Pineapple Chicken Recipe

BySarah Summers February 1, 2026February 1, 2026

Introduction

Brown Sugar Pineapple Chicken is a delightful dish that balances sweet and tangy flavors with tender chicken. It’s perfect for a comforting weeknight dinner and brings a tropical twist to your table with juicy pineapple and a caramelized glaze.

The image shows close-up pieces of golden-brown glazed chicken coated in a shiny, sticky dark red sauce with bits of cooked onions. Around the chicken pieces are bright yellow, juicy pineapple chunks adding a fresh color contrast. Small green chopped herbs are sprinkled on top, giving a touch of freshness. The dish has a mix of smooth, glossy, and slightly textured surfaces from the sauce and pineapple. The photo is zoomed in to show the juicy and rich texture clearly, with a white marbled surface faintly visible in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless skinless chicken breasts or thighs, cut into medium chunks
1 can pineapple chunks (20 oz can, with juice, do not drain)
0.5 cup brown sugar (light or dark, depending on desired flavor depth)
0.33 cup soy sauce (low sodium preferred)
2 tablespoons rice vinegar
1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
1 tablespoon cornstarch
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
Red pepper flakes (optional, for a touch of heat)
Chopped green onions (optional garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
Step 2: Season the chicken pieces with salt, pepper, and garlic powder.
Step 3: Heat olive oil in a large skillet over medium-high heat. Brown the chicken for about 4 minutes, turning to get a golden color but not cooking it through.
Step 4: In a mixing bowl, whisk together brown sugar, soy sauce, pineapple juice from the can, rice vinegar, ground ginger, and cornstarch until smooth.
Step 5: Transfer the browned chicken to the prepared baking dish. Pour the pineapple chunks with juice over the chicken and drizzle the glaze on top. Stir gently to coat everything evenly.
Step 6: Cover the dish with foil and bake for 25–30 minutes, until the chicken reaches 165°F and the sauce thickens.
Step 7: Remove the foil and bake uncovered for an additional 5–10 minutes to caramelize the glaze.
Step 8: Let the chicken rest for 5 minutes before serving. Garnish with chopped green onions or extra pineapple chunks if desired.

Tips & Variations

Substitute chicken thighs for a juicier and more flavorful result.
Add a pinch of red pepper flakes to the glaze for a subtle spicy kick.
If fresh ginger is available, use it instead of ground ginger for a brighter flavor.
Serve with steamed rice or stir-fried vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken tender and the sauce thickened. Avoid overcooking when reheating to prevent dryness.

How to Serve

Close-up of glossy, browned meatballs coated in a thick, shiny dark brown sauce with small bits of onions mixed in, scattered with small green chopped chives on top; bright yellow pineapple chunks add a contrasting color and texture around the meatballs, all contained in a white bowl sitting on a white marbled surface, showing rich, savory saucy details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and food safety.

Can I make this recipe in a slow cooker?

Yes, you can brown the chicken first, then combine all ingredients in the slow cooker and cook on low for 3–4 hours or until the chicken is tender. Thicken the sauce with cornstarch mixed in a little water before serving if needed.