Description
This Brown Sugar Pineapple Chicken recipe combines tender, juicy chicken with a sweet and tangy pineapple glaze. Perfectly caramelized in the oven, this dish balances flavors from brown sugar, soy sauce, and ginger, making it a delightful main course that’s easy to prepare and sure to please the whole family.
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 chicken)
Glaze and Sauce
- 1 can pineapple chunks (20 oz can, 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 Garnish and Spices
- Red pepper flakes (optional, for a touch of heat)
- Chopped green onions (optional garnish)
Instructions
- Rest: Allow the chicken pieces to rest at room temperature while you prepare other ingredients to ensure even cooking.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-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 to build the flavor foundation.
- Brown the Chicken in a Skillet: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and brown for about 4 minutes total, turning occasionally until golden on the outside but still slightly undercooked.
- Whisk the Pineapple Glaze: In a mixing bowl, combine brown sugar, soy sauce, the juice from the pineapple can, rice vinegar, ground ginger, and cornstarch. Whisk thoroughly until the mixture is smooth and the cornstarch is fully dissolved.
- Assemble in Baking Dish: Transfer the browned chicken to the prepared baking dish. Pour the pineapple chunks with their juice over the chicken, then drizzle the glaze on top. Gently stir to ensure the chicken is well-coated.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce begins to thicken.
- Caramelize Uncovered: Remove the foil and bake uncovered for an additional 5 to 10 minutes to allow the glaze to caramelize and slightly thicken, creating a delicious sticky coating.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped green onions and any reserved pineapple chunks before serving for added freshness and color.
Notes
- Use low sodium soy sauce to control saltiness.
- For a spicier kick, add red pepper flakes when whisking the glaze or sprinkle on top before serving.
- Chicken thighs will provide more moisture and flavor, but breasts work well too.
- Ensure not to overcook the chicken during browning as it will finish cooking in the oven.
- If cornstarch is unavailable, arrowroot powder can be used as a thickener.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
