Brown Sugar Pineapple Chicken Recipe
Brown Sugar Pineapple Chicken is a deliciously sweet and tangy baked chicken dish featuring tender chunks of chicken simmered in a sticky glaze made from brown sugar, pineapple juice, soy sauce, and spices. This easy-to-make recipe channels tropical Hawaiian flavors, perfect for a weeknight dinner or meal prep, served best with steamed rice or grilled veggies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
Chicken
- 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
Glaze and Sauce
- 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)
Garnish
- Chopped green onions (optional garnish)
Instructions
- Prep and Preheat: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to ensure the chicken doesn’t stick during baking.
- Season and Brown: Toss the chicken chunks with salt, pepper, and garlic powder. In a skillet, heat olive oil over medium-high heat and brown the chicken pieces for about 4 minutes, turning occasionally to ensure they are evenly seared but not fully cooked.
- Mix the Glaze: In a separate bowl, whisk together brown sugar, low-sodium soy sauce, pineapple juice from the can, rice vinegar, ginger, and cornstarch until smooth and fully combined to create a flavorful glaze.
- Combine and Bake: Transfer the browned chicken to the prepared baking dish, add pineapple chunks on top, then pour the glaze evenly over everything. Gently stir to combine, cover the dish with foil, and bake in the oven for 25 to 30 minutes until the chicken is cooked through.
- Finish and Serve: Remove the foil and bake uncovered for an additional 5 to 10 minutes to caramelize and thicken the glaze. Allow the chicken to rest for 5 minutes after baking. Garnish with chopped green onions and red pepper flakes if desired. Serve warm.
Notes
- Chicken thighs stay juicier, but breasts are a leaner option and work well.
- The cornstarch in the glaze thickens the sauce as it bakes, creating a sticky coating.
- Add red pepper flakes to introduce a subtle heat that balances the sweetness.
- If you don’t have rice vinegar, apple cider vinegar can be used as a substitute.
- You can double the recipe and store leftovers for easy meal prep.
- If the sauce looks thin immediately after baking, let it rest a few minutes to thicken up.
- Leftovers taste even better as flavors deepen over time.
Keywords: pineapple chicken, brown sugar chicken, sweet and tangy chicken, Hawaiian chicken recipe, baked chicken recipe
Find it online: https://biteandenjoy.com/brown-sugar-pineapple-chicken-recipe/
