Go Back
–+ servings
Brown Sugar Pineapple Chicken

Sweet and Savory Brown Sugar Pineapple Chicken Recipe

A delicious blend of sweet pineapple and savory chicken, this Brown Sugar Pineapple Chicken is perfect for any dinner occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marination Time 6 hours
Total Time 6 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup brown sugar can substitute with coconut sugar for a different flavor profile
  • 1/2 cup pineapple juice opt for fresh or 100% canned juice
  • 1/4 cup low-sodium soy sauce tamari is a great gluten-free substitute
  • 2 tablespoons olive oil avocado oil works well for higher smoke points
  • 2 tablespoons rice vinegar or apple cider vinegar white vinegar makes a suitable substitute
  • 1 teaspoon garlic powder fresh garlic is fine, but powdered is more concentrated
  • 1 teaspoon onion powder can swap for fresh onion
  • 1 teaspoon ground ginger fresh ginger can also be used
  • 1/2 teaspoon red pepper flakes optional for heat, feel free to omit
For the Chicken
  • 2 lbs boneless, skinless chicken thighs or breasts choose thighs for moisture or breasts for a leaner option
  • 1 tablespoon oil for searing/grilling use a high smoke point oil like canola or vegetable oil
For Garnishing
  • 2 tablespoons sliced green onions adds fresh crunch and visual appeal
  • 1 tablespoon sesame seeds optional garnish that adds a nutty flavor

Equipment

  • grill
  • Baking dish
  • Skillet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the marinade by mixing together brown sugar, pineapple juice, soy sauce, olive oil, vinegar, garlic powder, onion powder, ground ginger, and red pepper flakes in a bowl. Add the chicken and ensure it is fully coated. Refrigerate for at least 1 hour, ideally 6–12 hours.
  2. Preheat grill to medium-high heat (375°F or 190°C) and oil the grill grates. Remove chicken from marinade and let it come to room temperature for about 15 minutes.
  3. Grill the marinated chicken for about 5–6 minutes per side, basting with leftover marinade halfway through, until internal temperature reaches 165°F (74°C).
  4. For baking, preheat the oven to 400°F (200°C). Arrange chicken in a greased baking dish and bake for 20–25 minutes, basting occasionally until golden brown and sticky.
  5. For stovetop, heat oil in a skillet over medium-high heat. Sear chicken for about 5–7 minutes on each side, adding remaining marinade in the last 2 minutes to glaze.
  6. Let chicken rest for about 5 minutes before slicing. Garnish with green onions and sesame seeds and serve with your chosen sides.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This recipe is great for meal prep and can be stored in the fridge for up to 4 days, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!