Brown Sugar Pineapple Chicken Recipe – Sweet & Tangy Tropical Dinner
This Brown Sugar Pineapple Chicken is a sweet and savory dinner that’s bursting with tropical flavor! Juicy chicken thighs are simmered in a sticky glaze made from brown sugar, pineapple juice, garlic, and soy sauce—creating a caramelized coating that’s irresistible. Quick to make and perfect for busy weeknights, this dish pairs beautifully with rice, noodles, or roasted veggies. A family favorite with bold flavor and minimal effort!
Equipment
- Skillet or baking dish
- Mixing bowls
- Whisk
- Saucepan
- Tongs or spatula
- Meat thermometer (optional)
Ingredients
Chicken
- 1½ to 2 lbs boneless, skinless chicken thighs or breasts
- Salt and pepper to taste
Sauce
- ½ cup brown sugar
- 1 cup pineapple juice or 1 can (8 oz) pineapple chunks in juice
- ¼ cup soy sauce
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- 1 tbsp rice vinegar or apple cider vinegar
Optional Add-ins
- ½ tsp chili flakes or 1 tbsp sriracha/gochujang
- 2 tsp cornstarch + 2 tbsp water (for thickening)
- Sliced green onions, sesame seeds, lime wedges
- Bell peppers or snap peas for added crunch
Instructions
Marinate Chicken (Optional)
- Combine chicken with half the sauce ingredients in a bowl or bag. Marinate for 30 minutes to 2 hours.
Cook Chicken
- Skillet: Sear chicken in oil over medium-high heat for 4–5 minutes per side until golden and cooked through.
- Oven: Bake at 400°F (200°C) for 25–30 minutes, basting with sauce halfway.
- Grill: Grill over medium heat, brushing with sauce until charred and cooked through.
- Slow Cooker: Add chicken and sauce, cook on low for 4–5 hours or high for 2–3 hours.
Make Sauce
- In a saucepan, combine remaining sauce ingredients. Simmer until slightly thickened. Add cornstarch slurry if needed.
Glaze & Serve
- Toss cooked chicken in sauce or drizzle over top. Garnish with green onions, sesame seeds, or lime wedges.
Notes
- Use canned pineapple in juice, not syrup, for balanced sweetness.
- Don’t overcrowd the pan—cook in batches for best caramelization.
- Taste sauce before thickening to adjust salt or sweetness.
- Let chicken rest before slicing to retain juices.
- Add bell peppers or snap peas for color and crunch.
- Reheat gently with a splash of water or juice to loosen sauce.
- Use a meat thermometer—165°F (74°C) is ideal for doneness.