Description

Brown Sugar Pineapple Chicken is a sweet, tangy, and ultra-comforting dinner featuring tender chicken pieces baked in a luscious pineapple glaze with hints of ginger and soy sauce. This easy-to-make dish combines the tropical sweetness of pineapple chunks with the rich depth of brown sugar and savory notes from soy sauce, creating a perfect balance of flavors. Ideal for a weeknight dinner, it is oven-baked to achieve a caramelized finish that enhances the sauce’s complexity.

Ingredients

Scale

Chicken

1.5 pounds boneless skinless chicken breasts or thighs (cut into medium chunks)
Salt and pepper (to taste)
1 teaspoon garlic powder
2 tablespoons olive oil (for browning chicken)

Glaze and Sauce

1 can pineapple chunks (20 oz can, with juice, do not drain)
0.5 cup brown sugar (light or dark depending on flavor depth)
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

Optional Garnishes

Red pepper flakes (optional, for a touch of heat)
Chopped green onions

Instructions

Rest: Allow the chicken pieces to rest at room temperature for a few minutes before cooking.
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
Season the Chicken: Pat the chicken chunks dry and season evenly with salt, pepper, and garlic powder to build flavor.
Brown the Chicken in a Skillet: Heat olive oil in a large skillet over medium-high heat. Brown the seasoned chicken pieces, cooking about 4 minutes total, until golden but not fully cooked through. This step adds depth to the flavor and texture.
Whisk the Pineapple Glaze: In a mixing bowl, whisk together the brown sugar, soy sauce, pineapple juice from the can, rice vinegar, ground ginger, and cornstarch until smooth and well combined. This mixture will form a sweet, tangy, and thickening glaze for the chicken.
Assemble in Baking Dish: Transfer the browned chicken pieces to the greased baking dish. Pour the pineapple chunks along with their juice over the chicken, then drizzle the prepared glaze on top. Stir gently to ensure all pieces are coated evenly.
Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened.
Caramelize Uncovered: Remove the foil and bake for an additional 5–10 minutes uncovered to caramelize the glaze, developing a rich, sticky coating on the chicken.
Rest and Garnish: Remove the dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish with chopped green onions and optional reserved pineapple chunks before serving.

Notes

Using low sodium soy sauce helps control the overall saltiness of the dish.
Substitute chicken thighs for a juicier, more flavorful result.
Fresh grated ginger can be used instead of ground ginger for a brighter, fresher flavor.
If you prefer a spicier dish, add red pepper flakes to the glaze or sprinkle over the finished chicken.
Serve with steamed rice or sautéed vegetables for a complete meal.
Make sure not to overcook the chicken during browning, as it will finish cooking in the oven.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American with Asian influence

Keywords: brown sugar pineapple chicken, baked chicken, sweet and tangy chicken, pineapple chicken recipe, easy chicken dinner