A sweet, sticky weeknight winner that balances brown sugar caramel notes with bright pineapple acidity.

introduction

Brown Sugar Pineapple Chicken is an easy, family-friendly dish that bakes tender chicken in a glossy, sweet-and-sour pineapple glaze. If you like pairing fruit-forward mains with simple starches, this recipe is a great match — and for another pineapple-and-chicken idea, try this pineapple chicken and rice recipe for a complete meal variation.

why make this recipe

Quick to prep and forgiving in the oven — great for busy weeknights.
Combines pantry-friendly ingredients (brown sugar, soy sauce, canned pineapple) into a flavorful glaze.
Versatile: works with breasts or thighs and pairs well with rice, quinoa, or steamed vegetables.
Kid-friendly yet adaptable with optional red pepper flakes for heat.

how to make Brown Sugar Pineapple Chicken

This baked method gives you caramelized glaze with minimal hands-on time: brown-seasoned chicken briefly, whisk a pineapple glaze, bake covered to finish cooking and thicken the sauce, then uncover to caramelize.

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, depending on how deep you want the flavor)
0.33 cup soy sauce (Low sodium preferred)
2 tablespoons rice vinegar (Balances the sweetness)
1 teaspoon ground ginger (Or 1 tablespoon fresh grated ginger)
1 tablespoon cornstarch (Helps thicken the sauce)
2 tablespoons olive oil (For browning chicken)
1 teaspoon garlic powder (Adds aromatic base)
salt and pepper (To taste)
red pepper flakes (Optional – If you like it with a touch of heat)
chopped green onions (Optional garnish)

Directions :

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish with olive oil or cooking spray.
Season the Chicken: Season the chicken pieces with salt, pepper, and garlic powder.
Brown the Chicken in a Skillet: Heat olive oil in a large skillet over medium-high heat. Brown the seasoned chicken for about 4 minutes total, until golden but not cooked through.
Whisk the Pineapple Glaze: In a mixing bowl, whisk together brown sugar, soy sauce, the pineapple juice from the can, rice vinegar, ground ginger, and cornstarch until smooth.
Assemble in Baking Dish: Transfer the browned chicken to the baking dish. Pour pineapple chunks with juice over it and drizzle the glaze. Stir gently to coat.
Bake Covered: Cover the dish with foil and bake for 25–30 minutes, until chicken is cooked through (165°F) and sauce thickens.
Caramelize Uncovered: Remove foil and bake another 5–10 minutes to caramelize the glaze.
Rest and Garnish: Let rest for 5 minutes. Garnish with green onions or reserved pineapple chunks.

Brown Sugar Pineapple Chicken

how to serve Brown Sugar Pineapple Chicken

Serve over steamed white or brown rice to soak up the glaze.
Spoon over quinoa, cauliflower rice, or alongside roasted vegetables.
Garnish with chopped green onions and a sprinkle of sesame seeds or red pepper flakes for color and heat.

how to store Brown Sugar Pineapple Chicken

Refrigerator: Cool to room temperature, store in an airtight container for up to 3–4 days.
Freezer: Place in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheat gently in a skillet over low heat or in the oven at 325°F until warmed through to preserve texture.

tips to make Brown Sugar Pineapple Chicken

Use thighs for more forgiving, juicier results; breasts if you prefer lean meat (avoid overbaking).
If the sauce is too thin after baking, simmer it in a skillet for a few minutes to reduce, or mix a little extra cornstarch with cold water and stir in over low heat to thicken.
For brighter flavor, add a splash of fresh lime juice and chopped cilantro just before serving.
Reserve a few pineapple chunks to add fresh at the end so they don’t become mushy.
Adjust brown sugar to taste — dark brown gives a deeper molasses note.

variation (if any)

Grilled version: Marinate the chicken briefly in the glaze (reserve some sauce), grill over medium heat until charred and cooked, then simmer the reserved glaze until thickened and brush over the chicken.
Spicy version: Add 1 teaspoon sambal oelek or 1/2–1 teaspoon crushed red pepper flakes to the glaze for heat.
Vegetable-packed: Add bell peppers and red onion to the baking dish for a one-pan meal.

Brown Sugar Pineapple Chicken

FAQ

Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple works; use the juice from the fruit or a splash of pineapple juice and be prepared for slightly less syrupy sauce unless you adjust cornstarch.

Q: Is this dish gluten-free?
A: Use gluten-free soy sauce or tamari to make the recipe gluten-free.

Q: Can I make this ahead?
A: You can brown the chicken and prepare the glaze a day ahead, then assemble and bake when ready.

Conclusion

This Brown Sugar Pineapple Chicken is an easy, crowd-pleasing dish that balances sweetness and savory depth with minimal effort; for another take on pineapple-and-chicken, see this complementary recipe at Carlsbad Cravings’ Brown Sugar Pineapple Chicken.