Name: Sticky Pineapple Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces; 1 (20 ounce) can pineapple chunks in juice, drained (reserve juice!); 1/2 cup reserved pineapple juice; 1/4 cup low-sodium soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons cold water; Optional: Sesame seeds and chopped green onions for garnish; Optional: Red pepper flakes for heat

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Why Sticky Pineapple Chicken is Your Next Weeknight Win

Oh, prepare yourself for a flavor explosion that’s about to become your new weeknight obsession! This Sticky Pineapple Chicken isn’t just another dinner; it’s a culinary hug for your taste buds, delivering that perfect balance of sweet, tangy, and savory in every single bite. Imagine succulent chicken, caramelized and glistening with a ridiculously addictive pineapple glaze that’s so good, you’ll want to lick the plate clean. It’s comforting, exotic, and surprisingly easy to pull off, making it an absolute champion for busy evenings. If you love quick but incredibly flavorful meals, you’re in the right place! For more fantastic and easy recipe ideas, you can always see more good recipes here.

My Go-To for Easy Flavor: Seriously, this recipe has saved me on countless Tuesday nights when I craved something spectacular but had minimal energy. It’s the kind of dish that makes you feel like a gourmet chef without all the fuss.

How This Sticky Pineapple Chicken Recipe Works

Crispy Chicken, Even Baked: We’re not just baking; we’re creating that irresistible slight crispness on the chicken, even without deep-frying, by starting it in the oven at a good temperature.
Sweet, Tangy, and Perfectly Glazed: The magic is all in the sauce! It thickens beautifully as it bakes, clinging to the chicken and creating that signature sticky, glorious glaze.
Minimal Effort, Maximum Taste: This isn’t one of those recipes that requires a million steps. Prep is straightforward, and the oven does most of the heavy lifting.
All-in-One Pan Convenience: No need for multiple pots and pans! Everything comes together in one baking dish, making cleanup a breeze.

Ingredients for Sticky Pineapple Chicken (And Why They Work)

Here is what you need and why:

Chicken – Thighs vs. Breast: For this Sticky Pineapple Chicken, I highly recommend using boneless, skinless chicken thighs. They stay incredibly juicy and tender during baking and have a richer flavor that stands up beautifully to the sweet and tangy sauce. If you prefer white meat, boneless, skinless chicken breasts work too, but I’d suggest cutting them into 1-inch pieces and keeping a close eye on them to prevent overcooking. They might dry out more easily.

Pineapple – Canned is Best (and the Juice is Key!): While fresh pineapple is delicious, canned pineapple chunks in juice are actually perfect here. The high acidity of fresh pineapple can sometimes make chicken tough, and we absolutely need that pineapple juice for the sauce! It’s the backbone of the sweet and tangy profile.

The Sauce Base – Soy, Honey, and Vinegar: This trio creates that irresistible Asian-inspired sticky glaze. Low-sodium soy sauce provides the umami and saltiness, while honey brings the essential sweetness and helps with that sticky, caramelized texture. Rice vinegar (or apple cider vinegar in a pinch) adds the crucial tang that balances everything out.

Aromatics – Garlic and Ginger for Depth: Freshly minced garlic and grated ginger are non-negotiable! They add incredible aromatic depth and warmth, elevating the flavor profile from just sweet and tangy to complex and savory.

Thickener – Cornstarch for that Perfect Glaze: A little bit of cornstarch mixed with cold water forms a slurry. This is our secret weapon for achieving that thick, luscious, and perfectly glossy sauce that coats every piece of chicken. Without it, the sauce would be too thin.

Optional Add-ins for Flavor Boost: Feel free to customize! A pinch of red pepper flakes can add a lovely kick. A splash of sesame oil at the end imparts a nutty aroma. A tablespoon of brown sugar can deepen the sweetness if you like.

Step-by-Step: Making Your Sticky Pineapple Chicken

Follow these step-by-step photos (metaphorically speaking – imagine them perfectly here!):

1. Prep the Chicken and Pineapple

Pat your chicken thighs dry with paper towels and chop them into 1.5 to 2-inch bite-sized pieces. Set aside. Drain the canned pineapple chunks, making sure to reserve all of the juice – we’ll need every drop for our glorious sauce!

2. Whisk Up the Sticky Sauce

In a medium bowl, whisk together the reserved pineapple juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined. In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Add this slurry to the sauce mixture and whisk again until smooth. This is the foundation of our sticky glaze!

3. Combine and Marinate (Quick or Longer)

Place the chopped chicken and pineapple chunks into a large baking dish (or a Ziploc bag). Pour the sticky sauce over everything, tossing gently to ensure every piece of chicken and pineapple is coated. Marinate for at least 30 minutes at room temperature, or for deeper flavor, cover and refrigerate for 2-4 hours. Even 15 minutes makes a difference if you’re really short on time!

4. Baking for Perfection – Initial Roast

Preheat your oven to 400°F (200°C). Arrange the chicken and pineapple in a single layer in the baking dish, ensuring no pieces are excessively piled up, which helps with even cooking and glazing. Bake for 20-25 minutes, stirring once halfway through, until the chicken is mostly cooked through and the sauce has started to thicken.

5. Glazing and Finishing – The Sticky Factor

Remove the dish from the oven. Stir everything well, ensuring the chicken is coated in the now-thicker sauce. Return to the oven and continue baking for another 10-15 minutes, or until the sauce has reduced even further, become glossy and deeply caramelized, and the chicken registers an internal temperature of 165°F (74°C). If you want extra char, you can briefly broil for 2-3 minutes, watching carefully not to burn!

6. Rest Before Serving

Once baked to perfection, remove the Sticky Pineapple Chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute and the sauce to thicken slightly more, making it even stickier and more delicious. Garnish with sesame seeds and chopped green onions if desired!

Expert Tips for Sticky Pineapple Chicken Success

Don’t Skip the Marination: Even a short marinade makes a huge difference in flavor penetration and tenderness for this Sticky Pineapple Chicken.
Broil for Extra Crispiness: If you love those slightly charred, extra sticky bits, don’t hesitate to give it a quick broil at the very end. Just keep a close eye on it, as glazes can burn quickly!
Adjust Sweetness and Heat: Taste your sauce before adding the chicken. If you like it sweeter, add a touch more honey or brown sugar. For a kick, a pinch of red pepper flakes or a dash of sriracha works wonders.
Use a Large Enough Baking Dish: Crowding the chicken will lead to steaming instead of roasting and glazing. Use a dish where the chicken pieces can lie mostly in a single layer.
Check Chicken Doneness: The safest way to ensure perfectly cooked chicken is to use an instant-read thermometer. Chicken thighs are done at 165°F (74°C) but often become even more tender around 175°F (79°C).

What to Serve With Sticky Pineapple Chicken

This dish practically begs for some delicious sides to soak up all that incredible sticky sauce!

Rice – White, Brown, or Jasmine: The classic pairing. Steamed white or jasmine rice is ideal for soaking up the glorious glaze. Brown rice offers a nuttier, healthier option.
Steamed or Roasted Vegetables: Broccoli, green beans, or asparagus make excellent fresh contrasts.
Simple Side Salad: A light, crisp green salad with a vinaigrette dressing cuts through the richness beautifully.
Noodles: Egg noodles or even ramen noodles (without the seasoning packet) tossed in a little of the sauce are fantastic.

Storing and Reheating Your Leftovers

This Sticky Pineapple Chicken is almost as good the next day!

Airtight Container in the Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Best Reheating Methods: For best results, gently reheat in a covered skillet on the stovetop over medium-low heat with a splash of water or chicken broth to loosen the sauce. You can also microwave individual portions until heated through, though the chicken might not be as tender.

Frequently Asked Questions

Can I use fresh pineapple?

While delicious, fresh pineapple contains an enzyme (bromelain) that can break down proteins and make chicken mushy or tough if marinated for too long. For this recipe, canned pineapple in juice is actually preferred as the canning process denatures this enzyme, and the juice is perfect for the sauce!

How can I make this spicier?

To add a kick to your Sticky Pineapple Chicken, incorporate 1/2 to 1 teaspoon of red pepper flakes into the sauce mixture. You could also add a squirt of sriracha or a pinch of cayenne pepper.

Can I make this ahead of time?

Yes! You can prep the chicken and sauce and let it marinate in the fridge for up to 24 hours. This actually deepens the flavor wonderfully. When ready to cook, proceed with the baking steps. The fully cooked dish stores well as leftovers too.

Is this recipe gluten-free?

To make this Sticky Pineapple Chicken gluten-free, simply ensure you use a gluten-free soy sauce (like tamari or coconut aminos). All other ingredients are naturally gluten-free.

Why is my sauce not thickening?

If your sauce isn’t thickening, it’s likely due to one of two reasons: either the cornstarch wasn’t properly whisked with cold water to form a slurry before adding, or it hasn’t had enough time/heat to cook down. Continue baking for a bit longer, or if you’re comfortable, you can transfer the sauce to a saucepan after removing the chicken, bring it to a simmer, and cook until thickened. A tiny bit more cornstarch slurry (mixed with cold water first!) can be added if absolutely necessary.