Best Brown Sugar Pineapple Chicken – Quick, Easy & Delicious
If you’re craving something that’s equal parts sweet, savory, and juicy, look no further than this Brown Sugar Pineapple Chicken Recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling, Baking, or Pan-Searing
- Cuisine: American
Ingredients
For the Marinade:
- ½ cup brown sugar (light or dark)
- ½ cup pineapple juice (fresh or canned)
- ⅓ cup low-sodium soy sauce
- 2 tbsp olive oil
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- ½ tsp red pepper flakes (optional)
For the Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 tbsp oil for searing or grilling
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
1. In a medium bowl or large resealable bag, whisk together all marinade ingredients.
2. Add chicken and toss to coat. Seal and refrigerate for at least 1 hour, ideally overnight for best flavor.
3. Preheat grill to medium-high and lightly oil the grates. Grill chicken 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Brush with extra marinade while grilling, then discard any remaining marinade.
4. Alternatively, preheat oven to 400°F (200°C). Arrange marinated chicken in a baking dish. Bake for 20–25 minutes, basting once or twice with remaining marinade until chicken is golden and cooked through.
5. Or, heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until caramelized and fully cooked. Add a little leftover marinade during the last 2 minutes for a quick glaze.
6. Let chicken rest for 5 minutes before slicing.
7. Garnish with green onions and sesame seeds if desired.
Notes
Spicy Version: Add 1–2 tsp sriracha or hot sauce to the marinade.
Crockpot Method: Cook on low for 4–5 hours, then broil briefly to caramelize.
Vegetarian Alternative: Use tofu or cauliflower steaks with the same marinade.
Extra Glaze: Boil leftover marinade (not raw) for 5 minutes to thicken into a glaze.