Brown Sugar Pineapple Chicken Recipe

Introduction

This Pineapple Chicken recipe combines juicy chicken pieces with a sweet and tangy pineapple glaze that’s bursting with flavor. Perfect for a weeknight dinner, it’s easy to prepare and delivers a delightful balance of savory, sweet, and a hint of spice.

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)
• 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

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Step 2: Season the chicken chunks with salt, pepper, and garlic powder.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces for about 4 minutes total, until golden but not cooked through.
4. 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.
5. Step 5: Transfer the browned chicken to the prepared baking dish. Pour the pineapple chunks with juice over the chicken, then drizzle the glaze on top. Stir gently to coat everything evenly.
6. Step 6: Cover the baking dish with foil and bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the sauce begins to thicken.
7. Step 7: Remove the foil and bake uncovered for an additional 5–10 minutes to caramelize the glaze.
8. Step 8: Let the dish rest for 5 minutes before serving. Garnish with chopped green onions or extra pineapple chunks if desired.

Tips & Variations

• Use fresh ginger instead of ground for a brighter, fresher flavor.
• Add red pepper flakes to the glaze for a spicy kick.
• Swap chicken breasts for thighs to keep the meat juicier and more tender.
• Serve with steamed rice or stir-fried vegetables for a complete meal.
• For extra caramelization, broil uncovered for 2–3 minutes at the end—watch closely to prevent burning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat to keep the chicken moist. Avoid overheating to prevent drying out the meat and sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before cooking to ensure even browning and proper cooking through.

What can I use instead of rice vinegar?

You can substitute apple cider vinegar or white vinegar, but use slightly less since these are more acidic.