Introduction

Brown Sugar Pineapple Chicken is a delightful blend of sweet and savory flavors that comes together in a juicy, tender chicken dish. The tropical pineapple and rich brown sugar glaze create a perfect balance that’s sure to please the whole family. It’s easy to prepare and makes a great weeknight dinner or casual weekend meal.

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 (balances the sweetness)

1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)

1 tablespoon cornstarch (helps thicken the sauce)

2 tablespoons olive oil (for browning chicken)

1 teaspoon garlic powder (adds aromatic base)

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) and 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 evenly.

Step 3: Heat olive oil in a large skillet over medium-high heat. Brown the seasoned chicken for about 4 minutes total, until golden but not fully cooked 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 and well combined.

Step 5: Transfer the browned chicken to the prepared baking dish. Pour pineapple chunks with juice over the chicken, then drizzle the pineapple glaze on top. Stir gently to coat all pieces.

Step 6: Cover the dish with foil and bake for 25–30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the sauce has thickened.

Step 7: Remove the foil and bake uncovered for an additional 5–10 minutes to caramelize the glaze.

Step 8: Let the dish rest for 5 minutes before serving. Garnish with chopped green onions or reserved pineapple chunks if desired.

Tips & Variations

For extra flavor, marinate the chicken in the pineapple glaze for 30 minutes before browning.

Use fresh pineapple chunks if preferred, just add a bit of pineapple juice to the glaze to maintain liquid balance.

Add a pinch of red pepper flakes for a spicy kick that complements the sweetness.

Serve this dish over steamed rice or quinoa to soak up the delicious sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully and tend to stay juicier and more flavorful than breasts.

Is it necessary to brown the chicken before baking?

Browning the chicken adds a rich color and deeper flavor, but you can skip this step if you’re short on time. Just bake the chicken longer to ensure it cooks through.