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Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken

Sweet and tangy Hawaiian-inspired chicken with caramelized glaze and tender pineapple chunks, perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired, Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into 1-inch chunks
  • 20 oz canned pineapple chunks with juice do not drain
  • 1/2 cup brown sugar light or dark
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tsp ground ginger or 1 tbsp fresh grated
  • 1 tbsp cornstarch
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • salt and pepper to taste
  • red pepper flakes optional, for heat
  • chopped green onions optional garnish

Equipment

  • 9x13 inch baking dish
  • large skillet
  • mixing bowl
  • whisk

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or oil.
  2. Cut chicken into 1-inch chunks and season pieces generously with salt, pepper, and garlic powder.
  3. Heat olive oil in a skillet over medium-high heat and brown chicken for about 4 minutes total, turning occasionally (chicken doesn't need to be cooked through).
  4. In a mixing bowl, whisk together brown sugar, soy sauce, pineapple juice from the can, rice vinegar, ginger, and cornstarch until smooth with no lumps.
  5. Add browned chicken and pineapple chunks to the prepared baking dish. Pour the glaze over and stir gently to coat everything evenly.
  6. Cover the dish with aluminum foil and bake for 25-30 minutes, checking at 25 minutes for 165°F internal temperature.
  7. Remove foil and bake for an additional 5-10 minutes until the sauce thickens and turns glossy.
  8. Let rest uncovered for 5 minutes, then garnish with chopped green onions if desired. Serve over rice or noodles.

Notes

Chicken thighs stay juicier but breasts work perfectly for a leaner version. The sauce thickens as it cools--don't worry if it looks thin at first. Perfect for meal prep as the flavor deepens overnight. Store in refrigerator for up to 4 days or freeze for up to 3 months. Can be made in slow cooker on low for 4-5 hours or high for 2-3 hours.
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