Dinner

Brown Sugar Pineapple Chicken Recipe

ByZoe Lane January 31, 2026January 31, 2026

Introduction

Brown Sugar Pineapple Chicken is a deliciously sweet and savory dish that combines tender chicken with a vibrant pineapple glaze. Perfect for weeknight dinners or casual gatherings, this recipe is simple to prepare yet impressive in flavor.

The image shows close-up pieces of golden-brown chicken coated in a thick, shiny dark red sauce with visible small bits of onions, arranged with bright yellow pineapple chunks that have a glossy wet texture. Small green scallion pieces are scattered on top of the chicken, adding a fresh touch. The food is placed on a white bowl, and the background is a white marbled texture, making the colors of the dish stand out vividly. photo taken with an iphone --ar 4:5 --v 7

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). Grease a 9×13-inch baking dish with olive oil or cooking spray.
Step 2: Season the chicken pieces with salt, pepper, and garlic powder.
Step 3: Heat olive oil in a large skillet over medium-high heat. Brown the seasoned chicken for about 4 minutes total, until golden but not fully cooked through.
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 pineapple chunks with juice over the chicken and drizzle with the glaze. Stir gently to coat everything evenly.
Step 6: Cover the baking 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 an additional 5–10 minutes to caramelize the glaze.
Step 8: Let the dish rest for 5 minutes before serving. Garnish with chopped green onions or additional pineapple chunks, if desired.

Tips & Variations

Use fresh grated ginger instead of ground for a brighter, fresher flavor.
Add red pepper flakes during cooking for a mild spicy kick.
Swap chicken breasts for thighs if you prefer juicier, more flavorful meat.
Serve over steamed rice or alongside sautéed vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or on the stovetop until heated through, adding a splash of water if the sauce has thickened too much.

How to Serve

The image shows a close-up of golden-brown fried chicken pieces covered in a thick, shiny reddish-brown glaze with small bits of onion mixed in the sauce. Bright yellow pineapple chunks are scattered between the chicken, adding a fresh contrast. Small green onion pieces are sprinkled on top, adding a pop of green color. The dish is served in a white bowl with a glossy sauce pooling in the bottom, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Use about 1 ½ cups of fresh pineapple chunks and add ½ cup of pineapple juice or water to maintain enough liquid for the glaze.

Is it necessary to brown the chicken first?

Browning the chicken adds flavor and texture, but you can skip this step for a quicker preparation. Just bake the chicken directly in the sauce, though the texture and taste may be less rich.