Description

This Pineapple Chicken recipe features tender boneless chicken breasts or thighs cooked in a sweet and tangy pineapple glaze. The chicken is first browned in a skillet for extra flavor, then baked in a pineapple- brown sugar sauce that thickens into a delicious caramelized coating. Perfectly balanced with soy sauce, ginger, and a touch of rice vinegar, this dish is a delightful blend of savory and sweet that pairs wonderfully with rice or steamed vegetables.

Ingredients

Scale

Chicken and Seasoning

1.5 pounds boneless skinless chicken breasts or thighs, cut into medium chunks
Salt and pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil (for browning chicken)

Pineapple Glaze

1 can pineapple chunks (20 oz can, with juice, do not drain)
0.5 cup brown sugar (light or dark)
0.33 cup soy sauce (low sodium preferred)
2 tablespoons rice vinegar
1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
1 tablespoon cornstarch
Red pepper flakes (optional, to taste)

Garnish

Chopped green onions (optional)
Reserved pineapple chunks (optional)

Instructions

Rest: Begin by gathering all your ingredients and prepping your work area to ensure a smooth cooking process.
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
Season the Chicken: Season the cut chicken pieces evenly with salt, pepper, and garlic powder to add flavor.
Brown the Chicken in a Skillet: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and brown them for about 4 minutes total, turning occasionally until golden on all sides but not fully cooked through. This step locks in flavor and improves texture.
Whisk the Pineapple Glaze: In a mixing bowl, combine the brown sugar, soy sauce, pineapple juice from the can (do not drain the pineapple chunks), rice vinegar, ground ginger, and cornstarch. Whisk thoroughly until the mixture is smooth and free of lumps. Add red pepper flakes if you prefer a hint of heat.
Assemble in Baking Dish: Transfer the browned chicken pieces into the prepared baking dish. Pour the pineapple chunks with their juice over the chicken. Drizzle the pineapple glaze over everything and gently stir to coat all the chicken pieces evenly with the sauce.
Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened.
Caramelize Uncovered: Remove the foil from the dish and bake uncovered for an additional 5 to 10 minutes. This allows the glaze to caramelize nicely, adding depth to the flavor and creating a beautiful glossy finish.
Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped green onions and reserved pineapple chunks if desired before serving.

Notes

If fresh ginger is available, it provides a brighter flavor than ground ginger.
Use low sodium soy sauce to control the saltiness of the dish.
The browning step adds extra flavor but can be skipped to save time; however, the dish is best with it.
Serve with steamed rice or noodles to complement the sweet and savory sauce.
Red pepper flakes are optional to add a mild spicy kick.
Make sure not to overbake the chicken to keep it juicy and tender.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American Asian Fusion

Keywords: pineapple chicken, sweet and savory chicken, baked chicken, pineapple glaze, easy dinner