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Brown Sugar Pineapple Chicken

A sweet, sticky weeknight winner that balances brown sugar caramel notes with bright pineapple acidity, this dish features tender chicken baked in a flavorful pineapple glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken
  • 1.5 pounds boneless skinless chicken breasts or thighs, cut into medium chunks Thighs are recommended for juiciness.
Pineapple Glaze
  • 1 can pineapple chunks (20 oz can, with juice) Do not drain.
  • 0.5 cup brown sugar Light or dark, depending on preference.
  • 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.
For browning
  • 2 tablespoons olive oil For browning chicken.
  • 1 teaspoon garlic powder Adds aromatic base.
  • to taste salt and pepper To taste.
  • optional red pepper flakes Add for a touch of heat.
  • optional chopped green onions For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. Season the chicken pieces with salt, pepper, and garlic powder.
Browning Chicken
  1. 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.
Make the Glaze
  1. 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 and Bake
  1. Transfer the browned chicken to the baking dish. Pour pineapple chunks with juice over it and drizzle the glaze. Stir gently to coat.
  2. Cover the dish with foil and bake for 25–30 minutes, until chicken is cooked through (165°F) and sauce thickens.
  3. Remove foil and bake another 5–10 minutes to caramelize the glaze.
Rest and Serve
  1. Let rest for 5 minutes. Garnish with green onions or reserved pineapple chunks.

Notes

For variations, add red pepper flakes for heat or grill the chicken after marinating in the glaze. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or up to 2 months in the freezer.