Description
Brown Sugar Pineapple Chicken is a deliciously sweet and tangy dish featuring tender chicken chunks baked with a luscious glaze made from brown sugar, pineapple juice, soy sauce, and ginger. This easy-to-make recipe combines island-inspired flavors to create a perfect weeknight dinner or a dish that will impress your guests with minimal effort.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- Salt and pepper, to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
Glaze and Others
- 1 can (20 oz) 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
- 1 tsp ground ginger (or 1 tbsp fresh grated)
- 1 tbsp cornstarch
- Red pepper flakes (optional)
- Chopped green onions (optional garnish)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to ensure the chicken doesn’t stick.
- Season and brown the chicken: Toss the chicken chunks with salt, pepper, and garlic powder until evenly coated. Heat olive oil in a skillet over medium heat, then add the chicken pieces. Brown them for about 4 minutes, turning occasionally to get a nice even golden color on all sides. This step adds flavor and texture.
- Make the glaze: In a medium bowl, whisk together the brown sugar, low-sodium soy sauce, pineapple juice from the can, rice vinegar, ground ginger, and cornstarch until the mixture is smooth and well combined. The cornstarch will help thicken the glaze during baking.
- Combine and bake: Transfer the browned chicken to the prepared baking dish. Add the pineapple chunks on top and pour the glaze evenly over the chicken and pineapple. Gently stir to incorporate all ingredients. Cover with aluminum foil and bake for 25 to 30 minutes to cook the chicken through and infuse the flavors.
- Caramelize the glaze and finish: Remove the foil and continue baking uncovered for an additional 5 to 10 minutes. This will allow the glaze to thicken further and caramelize, giving the dish a beautiful glossy finish. Let the chicken rest for 5 minutes after baking for the juices to settle.
- Garnish and serve: Sprinkle chopped green onions over the dish for freshness and optional red pepper flakes if you want a spicy kick. Serve warm with your favorite sides such as rice or steamed vegetables.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful results.
- Do not drain the pineapple juice as it is essential for the glaze.
- If you prefer a thicker glaze, you can add a little more cornstarch dissolved in water before baking.
- Adjust the level of heat by adding more or less red pepper flakes.
- This dish pairs wonderfully with steamed jasmine rice or quinoa to soak up the sweet sauce.
