Introduction
Imagine a warm kitchen filled with a heady perfume of caramelized brown sugar and bright pineapple, the sizzling sound of chicken browning in a skillet, and the glossy, slightly sticky glaze that kisses each bite with sweet, salty, and tangy harmony. Brown Sugar Pineapple Chicken is that dish—comforting and celebratory at once. The chicken stays tender and juicy, the pineapple adds juicy pockets of tropical brightness, and the brown sugar glaze gives a deep, molasses-like sweetness that clings to every piece.
This is a recipe that works for weeknight dinners when you want something quick but special, for potlucks where the glossy pan disappears fast, and for warm-weather gatherings when you want a dish that tastes like a mini-vacation. If you enjoy sticky-sweet glazes, you might also like my take on bacon brown sugar chicken tenders, which play with similar flavors and techniques.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes (browning + baking + caramelize)
- Total Time: 50–55 minutes
- Servings: 4
- Difficulty Level: Easy — great for beginner cooks and busy families
Nutrition Highlights
Nutrition estimates are per serving (recipe yields 4 servings). Values are calculated from ingredient totals using standard nutrition sources such as USDA FoodData Central and rounded for clarity. Individual results will vary based on exact brands and substitutions.
- Calories: ~480 kcal
- Protein: ~43 g
- Carbohydrates: ~50 g (of which sugars ~30 g)
- Fat: ~12 g
- Fiber: ~2 g
- Sodium: variable — roughly 700–1200 mg depending on soy sauce choice (use low-sodium soy sauce to reduce this)
Notes on accuracy and safety: these are estimates based on USDA nutrient profiles combined with standard ingredient measures. For sodium-sensitive diets or precise tracking, use product labels or a nutrition calculator tailored to the brands you use. For general dietary guidance (serving sizes, balanced meals), see trusted resources like the Mayo Clinic and CDC.
Why You’ll Love It
- Flavor & Texture: The balance is irresistible — sweet, tangy, and savory all at once. Brown sugar caramelizes into a glossy glaze that coats the chicken; pineapple adds juicy acidity and fruit-forward brightness that cuts the sugar and keeps each bite lively.
- Ease & Speed: Minimal prep and mostly hands-off baking make this a great go-to for busy evenings. Brown the chicken, whisk a quick glaze, bake, and finish with a short caramelizing step.
- Crowd-Pleasing: It looks great in the baking dish and pairs well with simple sides, which makes it an excellent option for potlucks, family dinners, or a casual party.
- Comfort with a Tropical Twist: Familiar flavors with a hint of summer — perfect any time you want comfort food that feels a little special.
Step-by-Step Instructions
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs (cut into medium chunks)
- 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
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Red pepper flakes (optional — for heat)
- Chopped green onions (optional garnish)
Optional ingredients and substitutions
- Use boneless, skinless chicken thighs if you prefer juicier meat (see note below and my technique for thighs at garlic brown sugar chicken thighs).
- Substitute tamari or coconut aminos for gluten-free option.
- Swap brown sugar for coconut sugar for a slightly different caramel note and lower glycemic index (minor change).
- Add 1–2 cloves fresh minced garlic for extra aroma instead of garlic powder.
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Season the Chicken: Pat chicken pieces dry and season with salt, pepper, and garlic powder.
- Brown the Chicken in a Skillet: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the seasoned chicken for about 4 minutes total, turning to get golden color on most sides — the pieces should be golden but not fully cooked through. Work in batches if needed to avoid crowding.
- Whisk the Pineapple Glaze: In a mixing bowl, whisk together brown sugar, soy sauce, the pineapple juice from the can (do not drain the pineapple chunks), rice vinegar, ground ginger, and cornstarch until smooth and lump-free. The cornstarch will thicken during baking.
- Assemble in Baking Dish: Transfer the browned chicken to the prepared baking dish. Pour the pineapple chunks with their juice over the chicken and drizzle the glaze evenly. Stir gently to coat pieces so the pineapple and chicken get distributed.
- Bake Covered: Cover the dish tightly with foil and bake for 25–30 minutes, until chicken reaches 165°F (74°C) and the sauce begins to thicken. Use an instant-read thermometer for best accuracy.
- Caramelize Uncovered: Remove foil and bake another 5–10 minutes to caramelize the glaze and concentrate flavors. Watch closely to avoid burning; the sugars can darken quickly.
- Rest and Garnish: Let rest for 5 minutes before serving. Garnish with chopped green onions and a sprinkle of red pepper flakes if using.
Practical tips
- Don’t overcrowd the skillet when browning; good browning equals more flavor.
- If your sauce is thin after baking, you can spoon it back into a small saucepan and simmer quickly to reduce, or make a slurry of 1 teaspoon cornstarch + 1 tablespoon cold water and whisk into the sauce on medium heat until thickened.
- Always confirm doneness with an instant-read thermometer — chicken should be 165°F (74°C) at the thickest part.
- For best caramelization, move the oven rack higher for the final 2–3 minutes or run the broiler briefly while watching carefully.
Best Pairings
- Steamed white rice or jasmine rice to soak up the glossy sauce.
- Coconut rice for extra tropical flavor.
- Stir-fried or roasted vegetables: bell peppers, snap peas, and broccoli add color and crunch.
- Fresh green salad with lime vinaigrette for a bright contrast.
- For a heartier plate, serve with mashed sweet potatoes or garlic-parmesan roasted potatoes.
Keeping it Fresh
- Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C) — follow USDA food safety recommendations.
- Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Reheat to an internal temperature of 165°F (74°C) before eating.
- Freezer: Freeze in a sealed container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating tips: Reheat gently in a 325°F (160°C) oven covered with foil to prevent drying, or microwave in short intervals stirring occasionally. Add a splash of water or extra pineapple juice if sauce looks too thick.
Chef’s Advice
- Best cut: Boneless, skinless chicken thighs are more forgiving and stay juicier; breasts are leaner and cook faster but can dry if overbaked.
- Browning is flavor: A quick golden sear develops Maillard flavors that deepen the finished dish — don’t skip this step.
- Control salt: Because soy sauce contributes most of the sodium, taste the glaze before adding more salt and opt for low-sodium soy sauce if you watch sodium intake.
- Texture cue: The sauce should coat the back of a spoon after baking; if it runs off thinly, reduce it briefly on the stovetop.
- Caramelization technique: For extra glossy, slightly charred edges, remove the foil and broil for 1–2 minutes at the end while watching closely.
Creative Twists
- Grilled Version: Marinate the chicken briefly in the glaze (30–60 minutes), then grill pineapple and chicken over medium heat for a smoky-sweet flavor. Brush with remaining glaze as you grill.
- Gluten-Free or Soy-Free: Use tamari (gluten-free) or coconut aminos (soy-free) in place of soy sauce. Adjust salt because these alternatives can vary.
- Spicy Pineapple Kick: Add 1–2 tablespoons gochujang or 1–2 teaspoons sriracha to the glaze for a Korean-inspired sweet-heat profile.
- Vegan Option: Replace chicken with extra-firm tofu or tempeh. Press tofu, cut into thick cubes, brown well, and bake the same way — finish with the glaze and fresh cilantro.
- Tropical Boost: Add diced mango or a tablespoon of lime zest at the end for extra brightness.
All Your Questions Answered
Q: Can I use frozen pineapple?
A: Yes — thaw and drain slightly, then use the juice or add a splash of pineapple juice. Fresh pineapple also works well.
Q: Can I make this ahead of time?
A: You can prepare the glaze and brown the chicken ahead of time; store separately and assemble for baking when ready. Fully cooked leftovers reheat well.
Q: How do I make this lower in sugar?
A: Reduce brown sugar to 1/4 cup and increase rice vinegar slightly for balance. Replace brown sugar with a sugar substitute suitable for baking (note: texture and caramelization will differ).
Q: My sauce is too thin — what now?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and simmer into the sauce until thickened, or remove some sauce and reduce over medium heat.
Q: What side is best if I want a lighter meal?
A: Serve over a bed of leafy greens with a light vinaigrette and roasted pineapple for a lighter, low-carb-friendly plate.
Conclusion
Ready to try this crowd-pleasing Brown Sugar Pineapple Chicken? It’s forgiving, fast, and endlessly adaptable — perfect for weeknights, gatherings, or anytime you want a little tropical sweetness at the table. For another perspective on this flavor pairing, see this classic version from Brown Sugar Pineapple Chicken (Baked OR Grilled!) – Carlsbad Cravings, or compare with a straightforward approach at Brown Sugar Pineapple Chicken – Plain Chicken.
If you make it, please share a photo and your favorite variation — I love seeing how readers put their own spin on the dish.
Print
Brown Sugar Pineapple Chicken
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dish featuring tender chicken caramelized with a sweet and tangy brown sugar glaze, enhanced by juicy pineapple.
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs (cut into medium chunks)
- 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
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Red pepper flakes (optional — for heat)
- Chopped green onions (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Pat chicken pieces dry and season with salt, pepper, and garlic powder.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the seasoned chicken for about 4 minutes total, turning to get golden color on most sides.
- In a mixing bowl, whisk together brown sugar, soy sauce, pineapple juice, rice vinegar, ground ginger, and cornstarch until smooth.
- Transfer the browned chicken to the prepared baking dish. Pour pineapple chunks with juice over the chicken and drizzle the glaze evenly. Stir gently to coat.
- Cover the dish tightly with foil and bake for 25–30 minutes until chicken reaches 165°F (74°C).
- Remove foil and bake another 5–10 minutes to caramelize the glaze.
- Let rest for 5 minutes before serving. Garnish with chopped green onions and a sprinkle of red pepper flakes if using.
Notes
Use low-sodium soy sauce to adjust sodium content. Allow cooked chicken to cool before storing to follow food safety recommendations.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 30g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 70mg
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
