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I make this brown sugar pineapple chicken when I want something sticky, sweet, and fast enough for a weeknight crowd. Tender boneless, skinless thighs soak in a brown-sugar-and-pineapple marinade, get seared or grilled until caramelized, and finish with a glossy reduced glaze. It’s simple, flavorful, and picky eaters often ask for seconds.

If you like handheld versions, you might also enjoy the similar flavor profile in these baked wings: brown sugar pineapple wings.

Why you’ll love this dish

This recipe marries sweet brown sugar with bright pineapple and savory soy for a balanced glaze that clings to juicy chicken thighs. It’s quick to prep, forgiving in the pan or on the grill, and scales easily for families or small dinner parties. Use it for busy weeknights, summer cookouts, or when you want a tropical twist without exotic ingredients.

“The perfect weeknight dish — sweet, tangy, and everyone at the table loved it. I doubled the sauce and used fresh pineapple for garnish.” — home cook review

Beyond taste, the recipe is practical: thighs stay moist better than breasts, the marinade doubles as a glaze after boiling (safety tip below), and you can make the sauce in advance to speed dinner time.

The cooking process explained

Quick overview so you know what to expect:

Whisk the brown sugar-based marinade until the sugar dissolves.
Marinate thighs 1–4 hours to infuse flavor and tenderize.
Sear or grill on medium-high heat until an instant-read thermometer hits 165°F.
Boil the reserved marinade, simmer to thicken, and brush on as a glaze in the final minutes.
Rest the meat, slice, and serve with fresh pineapple and green onions.

This process keeps the meat juicy and creates a glossy caramelized finish without burning the sugar.

What you’ll need

2 lbs boneless, skinless chicken thighs (about 8 small thighs)
1 cup packed brown sugar (light or dark) — dark gives deeper molasses notes
1 cup pineapple juice (canned or fresh)
1/4 cup soy sauce (use tamari for gluten‑free)
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon minced fresh ginger (or 1 tsp ground ginger in a pinch)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt (reduce if your soy sauce is very salty)
1 tablespoon vegetable oil (or other neutral oil)
1 cup fresh pineapple chunks (optional garnish)
2 green onions, thinly sliced (optional garnish)

Substitutions and notes:

For less sugar, drop brown sugar to 3/4 cup and add 1–2 tsp cornstarch to the reduced sauce to thicken without extra sweetness.
If you only have chicken breasts, reduce cooking time and watch for dryness. For smoky flavor, finish briefly over high heat.
For a similar sweet-savory chicken with bacon notes, try this bacon brown sugar tenders for inspiration.

Step-by-step instructions

Delicious Brown Sugar Pineapple Chicken served on a plate with tropical garnish.

Make the marinade. In a large bowl, whisk brown sugar, pineapple juice, soy sauce, garlic, ginger, black pepper, and salt until the sugar dissolves.
Marinate the chicken. Add the thighs and turn to coat. Cover and chill 1 to 4 hours. (Longer gives more flavor; avoid more than 8 hours to prevent texture changes.)
Preheat. Heat a grill or large skillet to medium-high. If using a skillet, add the vegetable oil and let it shimmer.
Prepare to cook. Remove chicken from the marinade and let excess drip off. Reserve the used marinade for glazing.
Cook the chicken. Grill or sear thighs 6–7 minutes per side, or until an instant-read thermometer reads 165°F in the thickest part. Avoid overcooking; thighs are forgiving but still dry if left too long.
Reduce the marinade. While chicken cooks, pour the reserved marinade into a small saucepan. Bring to a full boil to kill any bacteria from raw chicken, then reduce heat and simmer 5–7 minutes until slightly thickened. (Boiling is a safety step — do not skip.)
Glaze. In the final 1–2 minutes of cooking, brush the hot, reduced sauce over the chicken so it caramelizes without burning.
Rest and serve. Transfer chicken to a plate and rest 5 minutes before slicing. Top with fresh pineapple chunks and sliced green onions if desired.

Short, direct steps help you move from prep to plate quickly and confidently.

Best ways to enjoy it

Pairings and plating ideas:

Serve over steamed jasmine rice or coconut rice to soak up the glaze.
Toss sliced chicken into a rice bowl with sautéed bell peppers, shredded carrots, and a drizzle of extra reduced sauce.
Slide the sliced thighs into warm tortillas with crunchy cabbage for quick tacos.
Add a cooling side like cucumber salad or simple coleslaw to contrast the sweet glaze.
For a grilled pineapple accent, brush rounds with a little oil and char 1–2 minutes per side; they pair well with the chicken’s molasses notes and make a pretty plate — see a grilled pineapple guide here: brown sugar grilled pineapple.

Garnish with fresh pineapple and green onions for bright color and texture.

Storage and reheating tips

Refrigerate leftovers in an airtight container for 3–4 days.
Reheat gently in a skillet over medium-low with a splash of water or extra reduced sauce. Heat until the chicken reaches 165°F.
Freeze cooked chicken in freezer-safe bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
If you want to save the reduced glaze separately, cool and refrigerate up to 1 week or freeze in portions for 2–3 months.

Always cool food to room temperature for no more than 2 hours before refrigerating to limit bacterial growth.

Helpful cooking tips

Pat thighs dry before marinating for better searing. Excess surface moisture prevents browning.
Use an instant-read thermometer. 165°F in the thickest part is the safe, final temp for chicken.
If the glaze starts to char while grilling, move the chicken to indirect heat and finish with the sauce in the last minute.
To deepen flavor, briefly sear the thighs, then finish in a 375°F oven for 6–10 minutes until temperature is right.
If you want a thicker glaze fast, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering reduced marinade; simmer 1–2 minutes until glossy.

Small adjustments like these make a big difference in texture and flavor.

Creative twists

Spicy: Add 1–2 teaspoons Sriracha or 1 small chopped jalapeño to the marinade.
Citrus boost: Swap half the pineapple juice for orange juice and add a teaspoon of lime zest.
Gluten-free: Use tamari instead of soy sauce and confirm any other ingredients are GF.
Vegetarian alternative: Marinate large portobello caps or cauliflower steaks and grill with the same glaze for a similar sweet-sour experience.
Crunchy topping: Sprinkle toasted sesame seeds and chopped macadamia nuts over the sliced chicken for texture.

These swaps let you adapt the recipe to taste, diet, and occasion.

Common questions

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts but reduce cooking time and check frequently with an instant-read thermometer to avoid dryness.

Q: Is it safe to use the reserve marinade as a glaze?
A: Only if you boil it first. Bring the reserved marinade to a full boil for at least a minute, then simmer 5–7 minutes to thicken — this kills any bacteria from raw chicken.

Q: How long should I marinate the chicken?
A: 1–4 hours is ideal. Up to 8 hours is usually okay, but very long marinating can change the texture because pineapple juice contains enzymes that tenderize meat.

Q: Can I make the sauce ahead?
A: Yes. Reduce the marinade, cool, and refrigerate up to 1 week. Reheat to a boil before brushing on hot chicken.

Q: What’s the best way to reheat leftovers without drying them out?
A: Warm in a skillet over medium-low with a splash of water or extra sauce. Cover briefly to trap steam and heat evenly until the chicken reaches 165°F.

Conclusion

If you want another take or inspiration for spicy or slightly different versions, check this Pineapple Chicken Recipe – Carlsbad Cravings for presentation ideas. For a recipe that adds a kick, see the Spicy Pineapple Brown Sugar Chicken – JCP Eats variation. And if you’d like more plain‑spoken guidance on the classic version, this Brown Sugar Pineapple Chicken post has helpful photos and notes.

Enjoy the sweet-salty glaze and feel free to ask if you want a printable version or portion-adjusted instructions.