Brown Sugar Pineapple Chicken

Why You’ll Love This Recipe

I love how easy this recipe is to adapt to any cooking method—grill it for smoky char, bake it for simplicity, or slow cook it for hands-off meals. The combination of brown sugar, soy sauce, pineapple, and lime creates a glaze that’s both comforting and refreshing. It’s great for weeknights, meal prep, or casual dinner parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts or thighs

• 1 cup pineapple chunks (fresh or canned in juice)

• ½ cup brown sugar

• ¼ cup soy sauce

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp olive oil

• ½ tsp chili flakes (optional for spice)

• 2 tbsp lime juice

• Salt and pepper to taste

• Fresh cilantro for garnish

Directions

1. Grilling: I preheat the grill and cook the chicken for 6–8 minutes on each side, basting with the marinade throughout. I also grill pineapple slices alongside the chicken for that smoky sweetness.

2. Baking: I preheat the oven to 375°F (190°C), place the chicken in a baking dish, pour the marinade and pineapple chunks over the top, and bake for 30 minutes until juicy and caramelized.

3. Slow Cooking: I place the chicken and pineapple in a slow cooker, pour the marinade over, and cook on low for 4–5 hours.

4. Serve: I garnish with fresh cilantro and serve it hot with steamed rice or grilled vegetables.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes (or longer for slow cook)

• Total Time: 40 minutes (baking/grilling) or 4–5 hours (slow cooker)

Variations

Sometimes I swap the chicken for pork chops or tofu for a vegetarian twist. I like adding bell peppers or red onion for extra flavor and color. If I want it tangier, I add orange juice in place of lime. For a tropical vibe, I serve it with coconut rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it gently with a splash of water or sauce to keep it moist. The flavors deepen after a day, making it even better.

FAQs

Can I use canned pineapple for this recipe?

Yes, I often use canned pineapple in juice—it’s convenient and adds just the right sweetness. I avoid using canned pineapple in syrup to keep the dish balanced.

What’s the best cut of chicken to use?

I like using thighs for juiciness, but breasts also work well. Both soak up the marinade beautifully and stay tender if cooked properly.

Can I make this ahead of time?

Absolutely. I often marinate the chicken the night before for deeper flavor. It also reheats well, so it’s great for meal prep.

What can I serve this with?

I usually pair it with steamed jasmine rice, grilled veggies, or a light cucumber salad. The sweetness of the chicken balances well with savory sides.

How spicy is it with the chili flakes?

The chili flakes add a mild kick. I adjust the amount depending on who I’m serving—sometimes I leave them out altogether or add extra for heat lovers.

Conclusion

This brown sugar pineapple chicken brings sweet, savory, and tangy flavors together in a dish that’s easy to make and always satisfying. Whether I grill it on a sunny day or let it slow cook on a busy one, it never fails to impress.

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