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Easy Brown Sugar Pineapple Chicken Recipe

Easy Brown Sugar Pineapple Chicken

Tender chicken is browned and baked with pineapple in a sweet-savory brown sugar, soy sauce, garlic, and ginger glaze. This simple skillet dinner serves four and is ready in about 40–50 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Pineapple
  • 1 1/2 lb Boneless, skinless chicken breasts or thighs
  • 1 20 oz can Pineapple chunks in juice, drained; reserve the juice
Glaze
  • 1/3 cup Packed light brown sugar
  • 1/4 cup Low-sodium soy sauce
  • 3 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 2 tbsp Rice vinegar, apple cider vinegar, or lime juice
  • 1/2 tsp Black pepper
Cooking and Thickening
  • 1 tbsp Vegetable or olive oil
  • 1 tbsp Cornstarch
  • 2 tbsp Cold water

Method
 

Step-by-Step
  1. Pat the chicken dry. If using chicken breasts, pound any thick portions to an even thickness so the pieces cook at the same rate.
  2. Whisk together 1/2 cup reserved pineapple juice, brown sugar, soy sauce, garlic, ginger, vinegar, and black pepper in a measuring cup or bowl.
  3. Heat the oil in a large ovenproof skillet over medium-high heat. Brown the chicken for about 2–3 minutes per side; it does not need to be fully cooked yet.
  4. Add the drained pineapple chunks to the skillet and pour the prepared sauce over the chicken.
  5. Transfer the skillet to a 400°F oven and bake for approximately 18–25 minutes, depending on the thickness of the chicken. Check the thickest part with an instant-read thermometer and cook until it reaches 165°F.
  6. Remove the chicken and pineapple from the skillet. For a thicker glaze, bring the pan juices to a simmer, whisk in the cornstarch mixed with cold water, and cook for 1–2 minutes until glossy and thickened.
  7. Spoon the pineapple glaze over the chicken and serve with rice, quinoa, or steamed vegetables.

Notes

Reserve the pineapple juice before draining the fruit because it gives the glaze much more flavor than water. Chicken thighs stay especially juicy, while breasts work well when thick portions are pounded evenly. Always use an instant-read thermometer rather than color to judge doneness. Refrigerate leftovers promptly and reheat gently with a little extra sauce.