Brown Sugar Pineapple Chicken

There’s something about the mingling of sweet caramelized brown sugar and bright, tangy pineapple that wakes up the senses: the kitchen fills with a warm, sticky-sweet aroma while the first bite gives you a glossy, savory-sweet glaze that’s tender and slightly juicy. This Brown Sugar Pineapple Chicken hits that nostalgic sweet-and-sour note—comforting enough for family dinners, bright enough for backyard gatherings, and quick enough for busy weeknights.

If you love easy chicken dinners that balance sweet and savory, you might also enjoy this twist on brown-sugar chicken thighs I recommend for weeknights: garlic brown sugar chicken thighs.

At a glance (you’ll find the full recipe below)—it’s a skillet-friendly dish that finishes with a glossy pineapple-brown sugar sauce and is ready in under an hour.

At a Glance

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy — great for beginner cooks and home cooks short on time

Nutrition Highlights

Estimated nutrition per serving (1 of 4 servings). These values are approximate and were calculated using USDA FoodData Central values for raw boneless skinless chicken breast, pineapple, brown sugar, vegetable oil, and typical soy sauce; for guidance on sodium limits and dietary context, see recommendations from the Mayo Clinic and CDC.

Calories: ~470 kcal
Protein: ~53 g
Carbohydrates: ~32 g
- Sugars: ~25–28 g (mostly from brown sugar and pineapple)
- Fiber: ~0.5–1 g
Fat: ~13 g
- Saturated fat: ~2–3 g
Sodium: ~900–1,100 mg

Notes on these numbers:

Protein is high thanks to four chicken breasts divided among four servings.
Sugar and total carbs are driven primarily by the 1/2 cup brown sugar in the glaze; choose reduced brown sugar or a sugar substitute to cut carbs.
Sodium is elevated because of the soy sauce; for lower sodium, use low-sodium soy sauce or reduce the quantity. For daily sodium recommendations, the Mayo Clinic and CDC suggest limiting sodium to less than 2,300 mg per day for most adults.

Why You’ll Love It

This dish shines because:

Flavor & Aroma: The caramelized brown sugar creates a glossy, sweet glaze that contrasts beautifully with pineapple’s bright acidity and savory soy notes.
Texture: Tender, juicy chicken with pockets of fruit that add a slight bite and moisture.
Ease & Speed: Minimal prep, one skillet for searing and simmering, and straightforward ingredients make this a dependable go-to for busy nights.
Crowd-pleaser: Sweetness appeals to kids and adults alike, and the dish scales easily for gatherings or potlucks.

Cooking Directions

Ingredients

4 boneless, skinless chicken breasts
1 cup pineapple chunks (canned or fresh)
1/2 cup brown sugar (packed)
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon minced garlic
Salt and pepper to taste
Optional: green onions for garnish

Optional ingredients & substitutions:

Substitute low-sodium soy sauce to reduce sodium.
Use coconut aminos for a gluten-free, lower-sodium alternative.
Swap brown sugar for coconut sugar or a 1:1 sugar substitute (erythritol blend) for fewer carbs.
Use boneless chicken thighs instead of breasts for more fat and extra juiciness.

Step-by-step instructions

In a bowl, mix together brown sugar, soy sauce, garlic, and a little salt and pepper. Stir until the sugar dissolves into a syrupy glaze.
Heat vegetable oil in a large skillet over medium heat.
Add the chicken breasts and cook until browned, about 5–7 minutes per side. Avoid moving them too frequently so a golden crust forms.
Pour the pineapple and brown sugar mixture over the chicken. Add the pineapple chunks so they can warm through and release a bit of juice.
Bring to a simmer, cover, and let cook for another 10 minutes or until the chicken is cooked through (internal temperature 165°F / 74°C).
Serve hot, garnished with chopped green onions if desired.

Practical tips:

Pat chicken dry and season lightly before searing to help browning.
If your skillet gets too hot and the sugar starts to burn, lower the heat and deglaze with a splash of water or pineapple juice to loosen browned bits.
Check doneness with an instant-read thermometer in the thickest part of the breast—165°F (74°C) is safe and juicy.
If using canned pineapple, drain some of the syrup to prevent the sauce from becoming overly sweet.
For a grilled version, baste chicken with the sauce in the last few minutes of cooking to avoid flare-ups.

Serving Suggestions

Best Pairings

Steamed jasmine or basmati rice to soak up the sweet sauce.
Coconut rice for a tropical flair.
Stir-fried or steamed green vegetables (broccolini, snap peas, or bok choy) to add freshness and balance the sweetness.
A crisp green salad with lime vinaigrette for contrast.
For a heartier plate, serve alongside roasted sweet potatoes or quinoa.

Try switching the accompaniment to smaller plates for casual gatherings: spoon the chicken over cilantro-lime cauliflower rice for a low-carb option, or serve on slider buns for handheld pineapple-glazed chicken sandwiches. If you’re exploring other brown-sugar-chicken recipes for variety, consider pairing this dish with a lighter appetizer like these bacon brown sugar chicken tenders as a comparison: bacon brown sugar chicken tenders.

Storage Instructions

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) for food safety.
Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet or oven to preserve texture.
Freezer: Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Sauce texture may change slightly after freezing; reheat slowly and add a splash of water or pineapple juice if it seems too thick.

Chef’s Advice

Use room-temperature chicken for more even cooking. Let breasts sit out for 15–20 minutes before searing.
For an even glaze, spoon sauce over the chicken several times while simmering.
If you prefer a thicker sauce, remove the chicken once cooked and reduce the sauce uncovered over medium heat for a few minutes until it coats the back of a spoon. Then return the chicken and toss to coat.
If the dish is too sweet for your taste, add a splash of rice vinegar or a squeeze of fresh lime to balance the sugar.
For a deeper flavor, brown the sugar slowly and carefully to create light caramel notes before adding the liquid; watch closely to avoid burning.

Recipe Variations

Tropical Grilled Pineapple Chicken
- Marinate chicken in the brown sugar-soy mixture for 30–60 minutes, then grill over medium heat, basting with marinade for charred, smoky flavor. Use fresh pineapple rings for grilling.
Gluten-Free & Lower-Sodium Pineapple Chicken
- Swap soy sauce for coconut aminos (gluten-free, lower sodium). Replace brown sugar with coconut sugar or a sugar substitute to reduce refined sugar.
Vegan Pineapple “Chicken”
- Use firm tofu or seitan in place of chicken. Press and pan-sear tofu until golden, then proceed with the pineapple-brown sugar sauce. For added texture, dust tofu lightly with cornstarch before searing.
Spicy Pineapple Twist
- Add 1–2 teaspoons of sriracha or 1 finely chopped fresh red chili to the sauce for heat. Garnish with cilantro for freshness.

Frequently Asked Questions

Q: Can I use frozen chicken breasts?
A: Yes—thaw fully in the refrigerator before cooking for even browning. Pat dry before searing.

Q: How do I stop the sauce from being too sweet?
A: Reduce brown sugar by one-quarter or add an acid like lime juice or rice vinegar to balance sweetness.

Q: Is this safe to freeze?
A: Yes. Freeze in an airtight container up to 2–3 months. Thaw overnight in the fridge and reheat gently.

Q: Can I use fresh pineapple instead of canned?
A: Absolutely. Fresh pineapple is slightly less sweet and adds brighter flavor; you may want to add a touch more brown sugar if you prefer a sweeter glaze.

Q: What if my chicken dries out?
A: Check internal temperature early—remove at 165°F (74°C). If chicken is slightly dry, reheat briefly in sauce or shred and simmer in the sauce to restore moisture.

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Conclusion

This Brown Sugar Pineapple Chicken is an easy, crave-worthy dish that balances caramelized sweetness with bright tropical fruit and savory soy—perfect for weeknights, potlucks, or a relaxed weekend dinner. Try it as written or experiment with the variations above, then share your photos and tweaks with our community.

For another take on this flavor profile and a baked/grilled variation to compare techniques, see this detailed recipe for Brown Sugar Pineapple Chicken (Baked OR Grilled!) – Carlsbad Cravings, and for a classic pantry-friendly version, check out Brown Sugar Pineapple Chicken – Plain Chicken.