Name: Brown Sugar Pineapple Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks; Salt and pepper, to taste; 1 tsp garlic powder; 2 tbsp olive oil; 1 can (20 oz) pineapple chunks with juice (do not drain); 1/2 cup brown sugar (light or dark); 1/3 cup low-sodium soy sauce; 2 tbsp rice vinegar; 1 tsp ground ginger or 1 tbsp fresh grated ginger; 1 tbsp cornstarch; Red pepper flakes (optional); Chopped green onions (optional garnish)

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Introduction

Brown Sugar Pineapple Chicken is a delightful blend of sweet and savory flavors that brings a taste of the islands straight to your kitchen. Tender chicken pieces are coated with a sticky glaze made from brown sugar, pineapple juice, and soy sauce, creating an irresistible dish perfect for any night of the week.

The image shows a close-up of a dish with glossy brown meatballs coated in a thick sauce that looks sticky and sweet. The meatballs are placed closely together, and small bright green onion slices are scattered on top, adding a fresh contrast. Yellow chunks, likely pineapple pieces, are mixed in between the meatballs, providing a pop of color and texture. The dish is in a white bowl sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 can (20 oz) pineapple chunks with juice (do not drain)
1/2 cup brown sugar (light or dark)
1/3 cup low-sodium soy sauce
2 tbsp rice vinegar
1 tsp ground ginger (or 1 tbsp fresh grated)
1 tbsp cornstarch
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
Red pepper flakes (optional)
Chopped green onions (optional garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Season the chicken chunks with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat, then brown the chicken pieces for about 4 minutes, flipping occasionally until lightly golden.
Step 3: In a bowl, whisk together brown sugar, soy sauce, pineapple juice (from the can), rice vinegar, ginger, and cornstarch until smooth.
Step 4: Place the browned chicken in the prepared baking dish, add the pineapple chunks, and pour the glaze over everything. Stir gently to combine.
Step 5: Cover the dish with foil and bake for 25–30 minutes.
Step 6: Remove the foil and bake an additional 5–10 minutes to caramelize the glaze. Let the chicken rest for 5 minutes before garnishing with chopped green onions and serving.

Tips & Variations

Use chicken thighs for juicier meat, or breasts for a leaner option.
Don’t rush baking the glaze; cornstarch and brown sugar create the perfect sticky coating as it cooks.
Add a pinch of red pepper flakes to balance the sweetness with a little heat.
Substitute apple cider vinegar if you don’t have rice vinegar on hand.
Double the recipe for easy meal prep and enjoy leftovers later—the sauce thickens beautifully after resting.

Storage

Allow the chicken to cool completely, then transfer it along with the sauce to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze in a sealed container for up to 3 months and thaw overnight in the fridge before reheating. Reheat gently over medium-low heat on the stove, adding a splash of water if the sauce becomes too thick. The flavors often deepen after sitting, making leftovers especially tasty.

How to Serve

The image shows a close-up of a dish with several pieces of glossy, dark brown glazed meat that look tender and sticky, arranged on a white plate. The meat is covered in a shiny sauce with hints of red chili flakes and small green onion slices scattered on top. There are also chunks of bright yellow pineapple mixed in, adding color contrast. The background is a white marbled surface, and a woman's hand is partly visible near the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Use fresh pineapple chunks and add about 1/2 cup of pineapple juice or a little water to replace the canned juice for the glaze.

Can I make this recipe in a slow cooker?

Yes, you can. Cook on low for 4–5 hours or on high for 2–3 hours. The sauce will thicken nicely during slow cooking.

Is this dish spicy?

Not by default, but you can easily add red pepper flakes or a dash of hot sauce if you want a bit of heat.

What’s the best way to serve leftovers?

Leftovers are delicious served over steamed rice, wrapped in lettuce leaves, or even as a savory topping for flatbread for a quick and flavorful lunch.