Pin it A sweet and tangy Hawaiian-inspired dish with juicy chicken pieces baked in a caramelized brown sugar, soy sauce, and pineapple glaze. Tender pineapple chunks add tropical flair, making this meal perfect for weeknights or special occasions.
Chicken thighs provide extra juiciness but chicken breasts offer a leaner alternative. The sauce will continue to thicken as it cools. Substitute apple cider vinegar for rice vinegar if necessary. For added heat include red pepper flakes or a dash of hot sauce. Excellent for meal prep—the flavors deepen overnight and it reheats well.
Ingredients
- Chicken: 1.5 lbs boneless skinless chicken breasts or thighs cut into chunks, Salt and pepper to taste, 1 tsp garlic powder, 2 tbsp olive oil
- Sauce & Glaze: 1 can (20 oz) pineapple chunks with juice (do not drain), ½ cup brown sugar (light or dark), ⅓ cup low-sodium soy sauce, 2 tbsp rice vinegar (or apple cider vinegar), 1 tsp ground ginger (or 1 tbsp fresh grated ginger), 1 tbsp cornstarch
- Garnish & Optional: Red pepper flakes (optional for heat), Chopped green onions (optional for garnish)
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Season Chicken:
- In a bowl toss chicken pieces with salt pepper and garlic powder.
- Brown Chicken:
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken for about 4 minutes turning occasionally.
- Mix Glaze:
- In a mixing bowl whisk together brown sugar soy sauce pineapple juice (from the can) rice vinegar ginger and cornstarch until smooth.
- Combine:
- Add the browned chicken and pineapple chunks to the prepared baking dish. Pour the glaze over the top and stir gently to coat.
- Bake Covered:
- Cover the dish with foil and bake for 25–30 minutes.
- Bake Uncovered:
- Remove foil and bake for an additional 5–10 minutes until the sauce thickens and becomes glossy.
- Rest and Garnish:
- Let the dish rest for 5 minutes before garnishing with chopped green onions and if desired a sprinkle of red pepper flakes.
- Serve:
- Serve hot over steamed rice or noodles.
Pin it My family loves gathering around the table to enjoy this dish especially on chilly evenings when the sweet tang brightens up dinner.
Required Tools
9×13-inch baking dish Large skillet Mixing bowls Whisk Foil Cutting board and knife
Allergen Information
Contains soy (from soy sauce) Always double-check ingredient labels for allergens Gluten alert Most soy sauce contains wheat use gluten-free soy sauce if needed
Nutritional Information
Calories 380 Total Fat 9 g Carbohydrates 46 g Protein 29 g
Pin it This flavorful pineapple chicken is perfect for quick dinners and keeps well for meal prep.
Recipe FAQs
- → What cut of chicken works best for this dish?
Both boneless, skinless chicken breasts and thighs work well. Thighs offer juiciness, while breasts provide a leaner option.
- → How can I make the sauce thicker?
The sauce contains cornstarch which thickens during baking. If needed, simmer the sauce on the stove for extra thickness before adding the chicken.
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple chunks and juice can be used. Adjust sweetness as needed since canned pineapple is typically sweeter.
- → Is there a way to add heat to the dish?
Red pepper flakes can be added during or after cooking for a spicy kick. Hot sauce also complements the flavors well.
- → What side dishes pair well with this chicken?
Steamed rice or noodles are ideal to soak up the glaze, complemented by steamed vegetables or a fresh salad.