Brown Sugar Pineapple Chicken

There’s something about the first whiff of caramelized brown sugar meeting warm pineapple juices that makes a kitchen feel like a celebration. The aroma is sticky-sweet with a hint of savory soy; the first forkful offers tender, juicy chicken glazed in a lacquered sauce that balances sugary caramel notes with bright, tropical acidity. The texture is a comforting contrast: a silky glaze, juicy meat, and pops of pineapple that keep every bite lively.

This dish is perfect for weeknight dinners when you want “wow” with minimal fuss, for casual gatherings where everyone loves a sweet-and-savory crowd-pleaser, or for festive summer cookouts when pineapple is at its peak. If you enjoy other sweet-and-savory chicken recipes, you might also like this take on bacon brown sugar chicken tenders — it’s the kind of family-friendly flavor profile that becomes a staple in your rotation: bacon brown sugar chicken tenders.

At a Glance

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4
Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights

Estimated nutrition per serving (1 of 4 servings). Values are approximate and calculated from ingredient amounts using USDA FoodData Central standard values and general guidance from Mayo Clinic for portion context.

Calories: ~595 kcal
Protein: ~53 g
Carbohydrates: ~62 g (of which sugars ~56 g)
Fat: ~13 g
Sodium: variable—moderate to high depending on soy sauce (approx. 800–1,000 mg)*

Notes: These numbers are estimates. Brown sugar and pineapple contribute most of the carbohydrate and sugar content; chicken supplies the protein. For general dietary advice and portion guidance, reputable resources include USDA FoodData Central and the Mayo Clinic.

Why You’ll Love It

This recipe wins on three counts:

Irresistible taste: The brown sugar caramelizes into a glossy, slightly sticky glaze that pairs beautifully with tangy pineapple and salty soy — a classic sweet-salty contrast that keeps you coming back for another bite.
Easy, comforting, and shareable: Minimal ingredients and a single baking dish make this a low-effort, high-reward option for family dinners or casual get-togethers.
Versatile and seasonal: Use fresh pineapple in summer for bright acidity or canned when you want consistency year-round.

How to Make Brown Sugar Pineapple Chicken

Ingredients

4 chicken breasts
1 cup brown sugar
1 cup pineapple chunks (fresh or canned)
1/4 cup soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon ginger (fresh or powdered)
Salt and pepper to taste
Chopped green onions for garnish

Optional ingredients and substitutions

Swap brown sugar for coconut sugar for a lower-GI option (flavor will be slightly different).
Use low-sodium soy sauce to reduce sodium.
Add 1 tablespoon rice vinegar or lime juice for extra brightness.
For a gluten-free dish, choose tamari instead of regular soy sauce.
Add a pinch of red pepper flakes or a teaspoon of sriracha for heat.

Directions

Preheat your oven to 350°F (175°C).
In a bowl, mix together the brown sugar, soy sauce, olive oil, garlic powder, ginger, salt, and pepper.
Place the chicken breasts in a baking dish and pour the brown sugar mixture over them.
Add the pineapple chunks on top of the chicken.
Bake in the preheated oven for 25–30 minutes or until the chicken is cooked through and has an internal temperature of 165°F (75°C).
Garnish with chopped green onions before serving.

Practical tips while cooking

Avoid overmixing the marinade; you only need to combine ingredients until smooth. Over-tossing won’t ruin the dish but can make cleanup stickier.
Check doneness with an instant-read thermometer (165°F / 75°C at the thickest part). If you don’t have one, cut into the thickest breast — juices should run clear and meat should be fully opaque.
If the glaze is browning too quickly before the chicken is done, tent the dish loosely with foil for the remaining cooking time.
For extra caramelization, broil 1–2 minutes at the end—watch closely to prevent burning.

Best Pairings

Rice: Fluffy jasmine or sticky rice soaks up the glaze beautifully.
Grains: Quinoa or coconut rice for a nuttier or tropical twist.
Vegetables: Steamed broccoli, roasted snap peas, or a light slaw (cabbage, carrot, lime) to cut the sweetness.
Breads: Warm dinner rolls brushed with a little butter for a cozy accompaniment.
Drinks: A crisp Riesling or an iced tea with lemon balances the sugary profile.

Shelf Life & Storage

Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (per USDA food safety guidelines).
Refrigeration: Store in an airtight container and refrigerate for 3–4 days. Reheat thoroughly before eating.
Freezer: Freeze in an airtight container or heavy-duty freezer bag for best quality up to 3–4 months (safe longer but quality declines). Thaw overnight in the refrigerator before reheating.

Insider Secrets

Best chicken cut: Boneless, skinless breasts keep prep simple and are lean; if you prefer more flavor and slightly higher fat, thighs are an excellent swap. For another thigh-focused brown-sugar option, try this garlic brown sugar chicken thighs recipe for inspiration: garlic brown sugar chicken thighs.
Glaze texture: Let the chicken rest 5 minutes after baking — the glaze will thicken slightly and stick to the chicken instead of pooling in the dish.
Doneness cues: Look for a slight pull at the thickest part of the breast and clear juices; an instant-read thermometer is the most reliable indicator.

Fun Flavor Ideas

Hawaiian-style: Add sliced ham or use a splash of pineapple juice and finish with toasted sesame seeds.
Spicy-sweet: Stir 1 teaspoon of sriracha or crushed red pepper into the brown sugar mixture.
Herb-forward: Add chopped cilantro or basil just before serving for freshness.
Vegan twist: Swap chicken for thick slices of roasted seitan or firm tofu; adjust baking time until heated through and nicely caramelized. Use tamari for gluten-free options.

All Your Questions Answered

Q: Can I use boneless skinless chicken thighs instead of breasts?
A: Yes — thighs are juicier and more forgiving. Reduce cooking time slightly and check with a thermometer.

Q: My glaze was too runny — how can I thicken it?
A: After baking, transfer the sauce to a small saucepan and simmer briefly until reduced, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until thickened.

Q: How can I cut down on sugar?
A: Reduce brown sugar to 1/2 cup and add 2 tablespoons pineapple juice or a splash of rice vinegar for acidity to maintain balance.

Q: Is this dish high in sodium?
A: It can be, due to soy sauce. Use low-sodium soy sauce or tamari to reduce the sodium content.

Q: How can I reheat leftovers without drying them out?
A: Reheat gently in a covered skillet with a splash of water or in the oven at 300°F (150°C) covered with foil until warmed through. Microwaving covered with a damp paper towel also works for single portions.

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Conclusion

This Brown Sugar Pineapple Chicken is an effortless way to bring bright, comforting flavors to your table—sticky-sweet, tangy, and deeply satisfying. Try it for a weeknight win or bring it to a potluck; either way, expect compliments and requests for the recipe. For a slightly different take or inspiration, you can compare this baked or grilled version with a similar approach from Carlsbad Cravings’ brown sugar pineapple chicken, or see a straightforward home-cook version at Plain Chicken’s brown sugar pineapple chicken.

If you make this, please share your photos and variations — I love seeing how readers make a recipe their own.