Brown Sugar Pineapple Chicken (Easy Sweet Dinner Recipe)

Brown Sugar Pineapple Chicken is one of those magical meals that feels fancy enough for guests but simple enough for a weeknight dinner. It hits that perfect spot between sweet and savory, and thanks to the pineapple juice and soy sauce combo, every bite is juicy, tender, and bursting with flavor.

Whether you grill it, bake it, or pan-sear it, this dish is a low-effort way to make dinner feel like something special. And let’s be honest—anything with brown sugar glaze just sounds like comfort food heaven. Plus, it plays nicely with picky eaters and meal preppers alike. If you’re looking for a quick way to break out of the “What’s for dinner?” rut, this Brown Sugar Pineapple Chicken is your sweet escape.

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What is Brown Sugar Pineapple Chicken?

At its core, Brown Sugar Pineapple Chicken is a juicy chicken dish marinated in a sweet-and-savory blend of brown sugar, pineapple juice, soy sauce, and a few pantry staples. It’s a flavor bomb that takes everyday chicken and gives it a tropical twist—without getting weird or overly complicated. You can think of it as Hawaiian BBQ meets weeknight simplicity.

It’s often made with boneless chicken thighs or breasts (your choice!), marinated for max flavor, and then grilled, baked, or seared to perfection. The marinade doubles as a glaze if you simmer it down, which honestly takes it from “pretty good” to “lick-your-plate clean” status. You can dress it up with sesame seeds and green onions, or keep it super simple—it’s flexible like that.

Reasons to Try Brown Sugar Pineapple Chicken

Let’s be real—chicken gets boring fast. But Brown Sugar Pineapple Chicken? Not boring. Not even a little. First off, the marinade takes about five minutes to mix up, and it tastes like something you’d get at a beachside restaurant.

Second, this dish is ultra-forgiving. Forgot to marinate overnight? One hour still gives you solid flavor. Only have a skillet? It’ll still turn out amazing. Want to grill? Go for it. Need it oven-baked? Done. It’s also a crowd-pleaser across ages—sweet enough for the kids, savory enough for the grownups. Oh, and it reheats well (hello, leftovers). Plus, if you’re already a fan of recipes like Maple Dijon Chicken and Sweet Potato Bowls, this will fit right into your rotation.

Ingredients Needed to Make Brown Sugar Pineapple Chicken

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, but lovely if you like a little kick)

For the Chicken:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 tbsp oil (for pan-searing or grilling)
• Optional garnishes: sliced green onions, sesame seeds

Instructions to Make Brown Sugar Pineapple Chicken

Let’s walk through how to make Brown Sugar Pineapple Chicken step by step, with clear instructions that take the guesswork out of dinner. Whether you’re a seasoned home cook or just trying to feed your family something new tonight, this guide breaks down the process in a friendly and doable way.

Step 1: Make the Marinade

Start by grabbing a medium mixing bowl or a large resealable plastic bag (whatever’s easiest for cleanup—no judgment here). Into that, whisk together:

• ½ cup of brown sugar
• ½ cup of pineapple juice (fresh if you have it, canned if not—just avoid the syrupy kind)
• ⅓ cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar (or apple cider vinegar if that’s what you’ve got)
• 1 teaspoon each of garlic powder and onion powder
• ½ teaspoon ground ginger
• ½ teaspoon red pepper flakes (optional, but adds a subtle heat that’s really nice)

You’re creating a bold and flavorful marinade that’s equal parts sweet, tangy, and savory. It smells amazing already, right?

Need help picking pantry swaps? We’ve got you covered in this easy guide to ingredient substitutions that helps when your pantry’s running low.

Step 2: Marinate the Chicken

Add your 2 pounds of boneless, skinless chicken thighs or breasts to the marinade. Make sure every piece is coated thoroughly. If you’re using a bag, seal it tight and give it a little shake and massage to evenly distribute the flavor. If you’re using a bowl, cover it with plastic wrap.

Pop the chicken in the fridge and let it sit for at least 1 hour. Overnight is ideal if you’ve got the time—the longer it marinates, the more that sweet pineapple-soy flavor soaks in.

Pro tip: If you’re in a real time crunch, even 30 minutes can work. But if you have overnight to spare, the results are chef’s kiss.

Want more recipes that are great for marinating the night before? Try our reader-favorite Slow Cooker Honey Garlic Chicken.

Step 3: Choose Your Cooking Method

This recipe works with three easy cooking options—bake, grill, or pan-sear. Pick whatever suits your mood, your gear, or your current weather situation.

Option A: Grill It

Preheat your grill to medium-high. Lightly oil the grates so nothing sticks.

Place the marinated chicken directly on the grill. Cook each side for 5–6 minutes, or until the internal temperature hits 165°F. If you’ve got leftover marinade, brush it on during cooking for a sticky, caramelized finish. Just be sure to discard any raw marinade after.

Option B: Bake It

Preheat your oven to 400°F (200°C). Place the chicken in a lightly greased baking dish. Arrange the pieces in a single layer for even cooking.

Bake for 20–25 minutes, basting once or twice during the cook time. You’ll know it’s done when the chicken is golden brown and the juices run clear. The marinade will bubble up and start to form a delicious glaze.

Want to try more sheet pan ideas? Our Parmesan Crusted Chicken Sheet Pan Dinner is another weeknight lifesaver.

Option C: Pan-Sear It

Heat 1 tablespoon of oil in a large skillet over medium-high heat.

Add the chicken (don’t overcrowd the pan), and cook for 5–7 minutes per side, until the outside is caramelized and the inside is fully cooked. In the last couple of minutes, add a splash of the leftover marinade for a quick glaze.

The sugar from the marinade will help the chicken develop those irresistible golden-brown edges that look like something out of a restaurant commercial.

Step 4: Rest and Garnish

Once the chicken is done, let it rest for 5 minutes before slicing or serving. This step helps lock in the juices and keeps your chicken moist (dry chicken is a kitchen heartbreak we all want to avoid).

Top with sliced green onions and sesame seeds if you like a little extra flair. This adds crunch, color, and that touch of “ooh, fancy” with basically zero effort.

Craving even more flavor pairings? Check out our Chicken Teriyaki Noodles for another sweet-savory combo that’s totally slurp-worthy.

What to Serve with Brown Sugar Pineapple Chicken

This chicken pairs like a dream with just about anything. Serve it over steamed white rice or jasmine rice to soak up that glorious glaze. Coconut rice also takes it to a whole new level of “vacation on a plate.” Roasted veggies, stir-fried green beans, or a simple side salad work great too. Want to keep the tropical vibes going? Try it with grilled pineapple slices or even a chilled mango cucumber salad. If you love balanced bowls, check out our Healthy Ground Turkey Teriyaki Rice Bowl—the mix-and-match ideas are endless.

Key Tips for Making Brown Sugar Pineapple Chicken

1. Don’t skip the marinade time—even an hour makes a huge difference.
2. Use thighs for more juiciness, but breasts work if that’s your thing.
3. Double the marinade if you want an extra glaze—just remember to boil it before using.
4. Want it spicy? Add a splash of sriracha to the marinade.
5. Meal prep idea: Cook a double batch and use the leftovers in wraps or rice bowls.
6. Want a sheet pan twist? Bake it alongside peppers and onions for a one-pan wonder. Or try this Parmesan Crusted Chicken Sheet Pan Dinner for another easy option.

Storage and Reheating Tips for Brown Sugar Pineapple Chicken

This chicken stores beautifully. Pop leftovers in an airtight container and keep them in the fridge for up to 4 days. To reheat, warm in a skillet with a splash of water or pineapple juice to revive that saucy goodness. Microwave? Sure, just do it in short bursts to avoid drying it out. Freezer-friendly? Yes! Freeze cooked chicken in a zip-top bag for up to 2 months. Thaw overnight in the fridge, then reheat gently. Pro tip: freeze individual portions for quick lunches. You’ll thank yourself when hangry hits.

FAQs

Can I use canned pineapple juice?
Yes! Just make sure it’s 100% juice, not the syrupy stuff.

Can I use chicken drumsticks or wings?
Absolutely, just adjust the cooking time and use a thermometer to make sure they hit 165°F.

Is this recipe gluten-free?
It can be! Just swap the soy sauce for tamari or a gluten-free alternative.

Can I make it in a slow cooker?
Yes! Cook on low for 4–5 hours, then broil briefly to caramelize the top. Game changer.

Final Thoughts

Brown Sugar Pineapple Chicken is that sweet-savory combo you didn’t know your dinner routine needed. It’s fast, flexible, and full of bold flavor—perfect for busy weeknights or easy entertaining. Whether you grill it in the summer or bake it midweek in your pajamas, this dish delivers every time. Want more quick dinner winners? Don’t miss our Slow Cooker Honey Garlic Chicken or Chicken Teriyaki Noodles for more easy weeknight options.

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