Description

Brown Sugar Pineapple Chicken is a sweet and tangy dish featuring tender chicken pieces baked in a luscious pineapple glaze with a perfect balance of brown sugar, soy sauce, ginger, and pineapple chunks. This comforting meal brings a tropical twist to your dinner table with its caramelized finish and optional spicy kick from red pepper flakes.

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 (20 oz) pineapple chunks 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 (helps thicken the sauce)

Optional Garnishes

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

Instructions

Rest: Allow the chicken to sit for a few minutes if previously frozen or cut, to ensure even 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: Season the chicken chunks evenly with salt, pepper, and garlic powder for a flavorful base.
Brown the Chicken in a Skillet: Heat olive oil in a large skillet over medium-high heat. Add the chicken and brown for about 4 minutes total, turning to get a golden color on all sides without fully cooking the meat.
Whisk the Pineapple Glaze: In a mixing bowl, combine brown sugar, soy sauce, pineapple juice from the can, rice vinegar, ground ginger, and cornstarch. Whisk until the mixture is smooth and well blended.
Assemble in Baking Dish: Transfer the browned chicken pieces to the prepared baking dish. Pour pineapple chunks with their juice over the chicken and drizzle the prepared glaze on top. Gently stir to coat everything evenly.
Bake Covered: Cover the dish with aluminum foil and bake for 25 to 30 minutes, or until the chicken is fully cooked to an internal temperature of 165°F (74°C) and the sauce begins to thicken.
Caramelize Uncovered: Remove the foil and continue baking uncovered for another 5 to 10 minutes to allow the glaze to caramelize and deepen in flavor.
Rest and Garnish: Let the dish rest for 5 minutes before serving to allow the flavors to settle. Garnish with chopped green onions and additional pineapple chunks if desired, and sprinkle red pepper flakes for a subtle heat.

Notes

Use low sodium soy sauce to control salt levels in the dish.
For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Brown chicken evenly to lock in moisture before baking.
Adjust the amount of brown sugar to control sweetness intensity.
Fresh ginger can be used in place of ground ginger for a more aromatic flavor.
Cooking times may vary slightly based on oven type and chicken thickness; always verify doneness by checking internal temperature.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American with Tropical Influence

Keywords: Brown sugar chicken, pineapple chicken, sweet and tangy chicken, baked pineapple chicken, easy dinner recipe, tropical chicken, caramelized chicken glaze