Introduction

This 5-Star Brown Sugar Pineapple Chicken is a perfect balance of sweet and savory flavors that will elevate your dinner routine. Marinated in a tangy pineapple and soy sauce blend, the chicken stays juicy and tender whether grilled, baked, or pan-seared. It’s an easy, crowd-pleasing dish that brings a tropical twist to weeknight meals.

The image shows a white bowl filled with a colorful dish made of bite-sized light brown pieces of chicken coated in a glossy sauce, mixed with bright yellow pineapple chunks and small red bell pepper pieces. The dish is garnished with chopped green onions sprinkled on top, adding a fresh green accent. The bowl sits on a wooden round base, placed on a white marbled textured surface with a hint of a checkered cloth nearby. The overall look is vibrant and glossy with contrasting colors of yellow, red, green, and brown. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

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

Step 1: In a medium bowl or large resealable bag, whisk together all marinade ingredients. Add the chicken and toss to coat evenly. Seal and refrigerate for at least 1 hour, ideally overnight to maximize flavor.

Step 2: Choose your cooking method:

Grill: 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 during grilling and discard any leftover marinade afterward.
Bake: 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.
Pan-Sear: 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.

Step 3: Let chicken rest for 5 minutes before slicing. Garnish with sliced green onions and sesame seeds if desired. Serve warm.

Tips & Variations

For extra tenderness, marinate the chicken overnight. Use either chicken thighs for juiciness or breasts for a leaner option.

If you prefer less sweetness, reduce the brown sugar to ⅓ cup.

Add fresh chopped pineapple or bell peppers to the grill or baking dish for a fruity, colorful addition.

Switch rice vinegar with apple cider vinegar for a slightly different tang.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well for this recipe and provide a leaner option. Just be careful not to overcook them to keep the meat juicy.

Is it safe to use leftover marinade for brushing during cooking?

Yes, but only if the marinade is boiled first to kill any bacteria from raw chicken. Alternatively, reserve a portion of the marinade before adding raw chicken for basting.