Brown Sugar Pineapple Chicken

Sticky sweet dinners always steal the show around here and this Brown Sugar Pineapple Chicken just hits every note right. With juicy pineapple in every bite and a brown sugar glaze that clings to tender chicken, this recipe is one I always go back to on busy weeknights when we need something comforting yet bright. The tangy ginger and splash of soy bring it all together in a way that feels just a little tropical — my kind of pick-me-up after a long day.

I first threw this together on a whim while my kids finished their homework around the table. Instantly it became a staple on rotation and now pineapple is a non negotiable in my pantry.

Ingredients

• Chicken breasts or thighs: choose boneless skinless for easy slicing and juicy texture go for thighs if you want more flavor
• Canned pineapple chunks: give sweetness and moisture make sure to grab a can with juice packed not syrup
• Brown sugar: light or dark both work for richer caramel notes use fresh if available but the classic box works great
• Low sodium soy sauce: keeps things savory but not too salty I always reach for low sodium since it lets me control the salt
• Rice vinegar: brightens up and balances the sweet very worth adding for that tangy finish
• Ginger: ground or fresh for spicy warmth if you go fresh grate it very fine
• Cornstarch: thickens the glaze so it hugs every piece lump free when mixed before adding
• Olive oil: for browning flavor pick a good bottle with a soft peppery note
• Garlic powder: for aromatic depth you could use fresh if you prefer just mince it small
• Salt and pepper: finishes and seasons adjust to taste lightly salt to start and taste after cooking
• Red pepper flakes: only if you like a bit of spice
• Green onions: easy garnish and a pop of color only fresh please

Instructions

Preheat and Prep:

Set your oven to 190 Celsius or 375 Fahrenheit and lightly grease a large rectangular baking dish. This step prevents sticking and helps create a glossy finish later.

Season the Chicken:

Coat the chicken pieces evenly with salt pepper and garlic powder in a large bowl. Massage the seasoning in so every bite is well flavored.

Brown the Chicken:

Heat olive oil in a heavy bottomed skillet on medium high. When the oil shimmers add chicken in a single layer. Sear until pieces are golden and just beginning to cook through which takes about four minutes. This locks in juiciness.

Make the Glaze:

In a mixing bowl whisk brown sugar soy sauce pineapple juice reserved from your can rice vinegar ginger and cornstarch. Whisk until velvety smooth so the cornstarch dissolves completely and no lumps remain. This is the secret to a thick shiny sauce.

Assemble and Bake:

Tumble the browned chicken and pineapple chunks into your baking dish. Pour the glaze over everything spreading it out so each piece gets coated. Stir gently then cover tightly with foil.

Bake:

Slide the dish into the oven and let it cook for about twenty five to thirty minutes. The steam will finish cooking the chicken and blend all the flavors.

Caramelize:

Peel back the foil and return the uncovered dish to the oven. Bake for five to ten more minutes or until the sauce bubbles thickly and turns glossy. The brown sugar should caramelize a touch on the edges.

Serve:

Allow the chicken to rest a few minutes before serving. Sprinkle with sliced green onions while it is still steaming. Spoon generously over rice or noodles for the full comfort effect.

The pineapple is my absolute favorite part. It gets so caramelized and soft while it bakes that sometimes I sneak a few extra pieces just for myself before calling everyone to dinner. The first time I made this dish was for a Sunday lunch with friends and we scraped the pan clean and then spent the rest of the afternoon in the garden — full and happy.

Storage Tips

Keep any leftovers in a tightly sealed container. The chicken stays juicy and the glaze remains sticky for up to three days in the fridge. Reheat on the stove with a splash of water to loosen the sauce. This one also makes a tasty cold lunch the next day if you are craving a little sweetness.

Ingredient Substitutions

If you are out of soy sauce you can use tamari or even coconut aminos for a gluten free twist. For a brighter kick try fresh ginger instead of ground and swap brown sugar for maple syrup if you want that extra earthy depth.

Serving Suggestions

This chicken loves to be paired with fluffy white rice or tangy fried rice. Sometimes I toss in steamed broccoli or snap peas. For parties serve it in lettuce cups with toasted sesame seeds sprinkled on top for a lighter bite.

Cultural Context

This is a classic example of how American home cooks take inspiration from Asian pantry flavors blending together sweet salty tangy and a hint of spicy in one dish. Pineapple chicken is a favorite at many takeout spots but making it at home means you know exactly what goes in and you can turn up or tone down the sweetness just how you want it.

Seasonal Adaptations

Swap canned pineapple for fresh chunks when it is in season Toss in thin sliced bell peppers from the farmers market for extra crunch In winter add a pinch of warm five spice for comfort

Success Stories

The first time we served this at a neighborhood potluck it vanished faster than anything else on the table. Now I always get requests to bring it again and the kids next door call it the pineapple chicken. It is a little tradition I am proud of.

Freezer Meal Conversion

You can assemble everything up to the baking step and freeze it in a casserole dish covered tightly. Thaw overnight in the refrigerator and bake as directed adding an extra ten minutes if it is still a little cold in the center. The sauce holds up well even after freezing.

This dish brings brightness to any dinner table. Even on the busiest weeknight it is a guaranteed moment of comfort and sweet satisfaction.

Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs or breasts both work well. Thighs offer more juiciness and flavor in this dish.

→ Should I drain the pineapple juice?

No, use the pineapple along with its juice to help make the sweet and tangy glaze.

→ How do I thicken the sauce?

The cornstarch in the glaze will thicken the sauce as it bakes, especially after removing foil near the end.

→ Is this dish spicy?

It's mild by default, but you can add red pepper flakes if you prefer a spicy kick.

→ What can I serve with this?

Rice, noodles, or steamed vegetables pair well and help soak up the flavorful sauce.

→ Can I make this ahead of time?

You can prep the chicken and glaze ahead, then assemble and bake when ready to serve for best texture.