Name: Brown Sugar Pineapple Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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 chicken); 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; Red pepper flakes (optional, for a touch of heat); Chopped green onions

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Introduction

This Pineapple Chicken recipe combines tender, juicy chicken pieces with a sweet and tangy pineapple glaze that’s bursting with flavor. It’s an easy, comforting dish perfect for weeknight dinners or special occasions.

Brown Sugar Pineapple Chicken Recipe - Recipe Image

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

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 chunks with salt, pepper, and garlic powder.
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 fully cooked.
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.
Step 5: Transfer the browned chicken to the prepared baking dish. Pour the pineapple chunks with juice over the chicken, then drizzle the pineapple glaze on top. Stir gently to coat everything evenly.
Step 6: Cover the dish with foil and bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the sauce thickens.
Step 7: Remove the foil and bake uncovered for another 5–10 minutes to allow the glaze to caramelize.
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 grated ginger instead of ground ginger for a brighter, zesty flavor.
Add red pepper flakes to the glaze for a spicy kick.
Serve over steamed rice or quinoa to soak up the delicious sauce.
Substitute chicken thighs for breasts if you prefer juicier meat.
For a crispier finish, broil the dish for 2–3 minutes after removing the foil, watching closely to prevent burning.

Storage

Store leftover pineapple chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much. This dish does not freeze well due to the pineapple juice and sauce consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking and proper browning. If using frozen chicken, thaw it completely before preparing.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a replacement, but use slightly less to avoid overpowering the sweetness.