Description

This Pineapple Chicken recipe combines tender chicken pieces with a sweet and tangy pineapple glaze. The chicken is first browned in a skillet to develop flavor and then baked in a rich sauce made from pineapple juice, brown sugar, soy sauce, and rice vinegar. The dish finishes with a caramelized glaze that adds a delightful depth of sweetness and a touch of heat from optional red pepper flakes. Garnished with chopped green onions, it makes a perfect easy and flavorful dinner.

Ingredients

Scale

Chicken

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)

Pineapple Glaze and Sauce

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

Optional Garnishes

Red pepper flakes (optional, for heat)
Chopped green onions

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
Season the Chicken: Season the chicken chunks thoroughly with salt, pepper, and garlic powder to infuse them with savory flavors.
Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the seasoned chicken pieces for about 4 minutes total until golden on the outside but not fully cooked through, enhancing flavor and texture.
Prepare the Pineapple Glaze: In a mixing bowl, whisk together the brown sugar, soy sauce, pineapple juice (from the can), rice vinegar, ground ginger, and cornstarch until smooth to create a balanced, thickening glaze.
Assemble for Baking: Transfer the browned chicken into the prepared baking dish. Pour the pineapple chunks with their juice over the chicken and drizzle the glaze on top. Gently stir to coat the chicken evenly in sauce and pineapple.
Bake Covered: Cover the baking dish with foil and bake for 25 to 30 minutes, until the chicken is fully cooked to an internal temperature of 165°F (74°C) and the sauce begins to thicken.
Caramelize the Glaze: Remove the foil and bake uncovered for an additional 5 to 10 minutes to allow the glaze to caramelize, adding a lovely golden finish and intensified flavor.
Rest and Garnish: Let the dish rest for 5 minutes after baking. Garnish with chopped green onions and, if desired, extra pineapple chunks before serving to add color and fresh flavor.

Notes

Using low sodium soy sauce helps control the saltiness of the dish.
Brown sugar depth can be adjusted by using light or dark brown sugar according to preference.
Optional red pepper flakes add a nice subtle heat if you like a spicier dish.
Ensure chicken is cooked through by checking the internal temperature with a meat thermometer.
If fresh ginger is used, grate finely to avoid large chunks in the sauce.

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

Keywords: Pineapple Chicken, Sweet and Tangy Chicken, Baked Chicken, Pineapple Glaze, Easy Dinner, Brown Sugar Chicken