Description
This incredible Brown Sugar Pineapple Chicken recipe features tender chicken and sweet pineapple glazed in a rich, tangy, and savory sauce. It’s a weeknight warrior packed with flavor that the whole family will adore.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-1.5 inch pieces
- 1 (20 oz) can pineapple chunks, drained (reserve 2 tbsp juice if using for slurry)
- 1/2 cup packed light or dark brown sugar
- 1/4 cup low-sodium soy sauce (or tamari for GF)
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch
- 2 tbsp water (or reserved pineapple juice)
- 2 tbsp chopped green onions, for garnish (optional)
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- Prep Chicken & Pineapple: Pat chicken dry and cut into uniform 1-1.5 inch pieces. Drain pineapple chunks.
- Whisk the Sauce: In a medium bowl, whisk together brown sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes until sugar dissolves. In a small separate bowl, create a cornstarch slurry by whisking cornstarch with 2 tbsp water or reserved pineapple juice.
- Combine & Marinate: Add chicken pieces and drained pineapple chunks to the sauce. Toss to coat evenly. Marinate at room temperature for 15-30 minutes, or refrigerate for up to 2 hours.
- Arrange & Bake: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange chicken and pineapple in a single layer on the sheet, ensuring no overcrowding. Bake for 15-20 minutes, tossing halfway through, until chicken is cooked through (internal temp 165°F / 74°C) and caramelized.
- Thicken Sauce (Optional): For a thicker glaze, pour pan juices into a small saucepan. Bring to a simmer, whisk in cornstarch slurry, and cook for 1-2 minutes until thickened. Pour back over chicken and toss to coat. Garnish with green onions and sesame seeds if desired. Serve immediately with rice!
- Prep Time: 15 mins
- Cook Time: 20 mins