Name: Brown Sugar Pineapple Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Hawaiian-inspired
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks; 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; 1 tsp ground ginger (or 1 tbsp fresh grated); 1 tbsp cornstarch; 2 tbsp olive oil; 1 tsp garlic powder; Salt and pepper, to taste; Red pepper flakes (optional, for heat); Chopped green onions (optional garnish)

Introduction

Brown Sugar Pineapple Chicken is a delightful Hawaiian-inspired dish that combines the sweetness of caramelized brown sugar and pineapple with savory soy sauce and tender chicken. This sticky-sweet dish is perfect for a weeknight dinner or when you want to bring a bit of tropical sunshine to your table.

The image shows a close-up of a bowl filled with glossy, dark brown meatballs coated in a thick sauce. Scattered among the meatballs are chunks of bright yellow pineapple, adding a contrast of color and texture. Small green leaves or herbs are sprinkled on top, giving a fresh touch. There are hints of red chili flakes mixed in the sauce, adding tiny spots of bright red. The bowl is white, with a smooth and simple surface, and the background has a white marbled texture that is soft and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks

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

1 tsp ground ginger (or 1 tbsp fresh grated)

1 tbsp cornstarch

2 tbsp olive oil

1 tsp garlic powder

Salt and pepper, to taste

Red pepper flakes (optional, for heat)

Chopped green onions (optional garnish)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Step 2: Toss the chicken pieces with salt, pepper, and garlic powder.

Step 3: Heat olive oil in a skillet over medium-high heat. Brown the chicken pieces for about 4 minutes, turning occasionally.

Step 4: In a mixing bowl, whisk together brown sugar, soy sauce, pineapple juice (from the can), rice vinegar, ground ginger, and cornstarch until smooth.

Step 5: Place the browned chicken and pineapple chunks in the prepared baking dish. Pour the glaze over and gently stir to combine.

Step 6: Cover the dish with foil and bake for 25–30 minutes.

Step 7: Remove the foil and bake for an additional 5–10 minutes until the sauce thickens and becomes glossy.

Step 8: Let the chicken rest for 5 minutes. Garnish with chopped green onions if desired before serving.

Tips & Variations

Use chicken thighs for juicier meat, or breasts for a leaner option.

If you don’t have rice vinegar, substitute with apple cider vinegar.

Add red pepper flakes or a dash of hot sauce for a subtle spicy kick.

The sauce thickens as it cools, so don’t worry if it looks thin right out of the oven.

Double the recipe for easy meal prep; leftovers taste even better the next day.

Storage

Allow the chicken to cool completely, then store with the sauce in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stove over medium-low heat, adding a splash of water if the sauce becomes too thick. The flavors deepen after resting, making leftover meals even more delicious.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Use fresh pineapple chunks and add about ½ cup of pineapple juice or a little water to replace the canned juice for the glaze.

Can I make this recipe in a slow cooker?

Yes, you can. Cook on low for 4–5 hours or on high for 2–3 hours. The sauce will thicken nicely during cooking.