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Brown Sugar Pineapple Chicken Recipe

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Brown Sugar Pineapple Chicken is a sweet and tangy dish inspired by a classic handwritten recipe. Made with simple pantry staples and cooked in one pan, this Hawaiian-inspired dinner offers tender chicken chunks glazed in a rich pineapple and brown sugar sauce. Perfect for a comforting weeknight meal that combines tropical flavors with easy preparation.

Ingredients

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

Glaze and Sauce

  • 1 can pineapple chunks (20 oz), including 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

Optional Garnishes and Additions

  • Red pepper flakes (optional, for heat)
  • Chopped green onions (optional garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray to prevent sticking.
  2. Season the Chicken: Season the chicken chunks with salt, pepper, and garlic powder evenly to enhance the flavor.
  3. Brown the Chicken in a Skillet: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and brown it for about 4 minutes total, turning to get a golden color on all sides without fully cooking through.
  4. Whisk the Pineapple Glaze: In a medium mixing bowl, whisk together brown sugar, soy sauce, pineapple juice from the canned chunks, rice vinegar, ground ginger, and cornstarch until the mixture is smooth and well combined.
  5. Assemble in Baking Dish: Transfer the browned chicken pieces to the prepared baking dish. Pour the pineapple chunks with their juice over the chicken, then drizzle the glaze on top. Gently stir to coat the chicken evenly with the sauce and pineapple.
  6. Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the sauce begins to thicken.
  7. Caramelize Uncovered: Remove the foil and continue baking for another 5–10 minutes uncovered to allow the glaze to caramelize and intensify in flavor.
  8. Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with chopped green onions or reserved pineapple chunks if desired for a fresh finish.

Notes

  • Substitutions: Use fresh pineapple and ½ cup pineapple juice instead of canned for a fresher taste. Replace soy sauce with tamari or coconut aminos to make it gluten-free or paleo-friendly. Swap chicken breasts for thighs or drumsticks as preferred.
  • Tips: Browning the chicken first adds depth of flavor. Add red pepper flakes to the glaze for a spicy kick. Double the glaze ingredients if you want extra sauce; simmer any extra on the stove to thicken.
  • Storage: Refrigerate leftovers up to 4 days or freeze for up to 3 months. Reheat gently and stir the sauce to recombine before serving.
  • Serving Ideas: Serve over jasmine or coconut rice, or garlic mashed potatoes. Complements steamed broccoli or roasted bell peppers perfectly.

Find it online: https://cookedbygrace.com/brown-sugar-pineapple-chicken-recipe/