Delicious Brown Sugar Pineapple Chicken Recipe
This Pineapple Chicken recipe combines tender chunks of boneless skinless chicken with a sweet and tangy pineapple glaze, baked to perfection for a deliciously caramelized finish. The dish features a flavorful mix of brown sugar, soy sauce, rice vinegar, and ginger, making it a perfect balance of savory and sweet. Easy to prepare and wonderfully aromatic, this recipe is great for a family dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into medium chunks
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil (for browning)
Sauce and Glaze
- 1 can pineapple chunks (20 oz can, with juice, do not drain)
- 0.5 cup brown sugar (light or dark, depending on 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 (helps thicken the sauce)
Optional Garnish
- Red pepper flakes (optional, for a touch of heat)
- Chopped green onions
Instructions
- Rest: Allow the chicken to come to room temperature for even cooking.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
- Season the Chicken: Season the chicken chunks evenly with salt, pepper, and garlic powder to infuse the meat with flavor.
- Brown the Chicken in a Skillet: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and brown them for about 4 minutes total, turning occasionally. The chicken should be golden on the outside but not cooked through.
- Whisk the Pineapple Glaze: In a mixing bowl, combine the brown sugar, soy sauce, pineapple juice from the can (do not drain the chunks), rice vinegar, ground ginger, and cornstarch. Whisk until the mixture is smooth and well combined.
- Assemble in Baking Dish: Transfer the browned chicken pieces to the prepared baking dish. Pour the pineapple chunks with their juice over the chicken. Drizzle the pineapple glaze evenly over the mixture. Gently stir to coat the chicken and pineapple with the sauce.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 to 30 minutes. During this time, the chicken will cook thoroughly to 165°F and the sauce will thicken.
- Caramelize Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes. This step caramelizes the glaze, creating a delicious sticky coating on the chicken.
- Rest and Garnish: Let the dish rest for 5 minutes after baking to allow the flavors to settle. Garnish with chopped green onions and, if desired, sprinkle with red pepper flakes for a bit of heat. Serve warm.
Notes
- Using low sodium soy sauce helps control the saltiness of the dish.
- Do not drain the pineapple chunks; their juice is essential for the glaze.
- You can substitute chicken thighs for breasts if you prefer darker, juicier meat.
- The cornstarch ensures a nicely thickened sauce; mix it well to avoid lumps.
- Adjust brown sugar type (light or dark) depending on desired flavor richness.
- For extra heat, add red pepper flakes to taste.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely.
Keywords: pineapple chicken, baked pineapple chicken, sweet and tangy chicken, pineapple glaze chicken, easy chicken recipe, baked chicken with pineapple
