Go Back
–+ servings

Brown Sugar Pineapple Chicken

Please rate us
A sweet and sticky chicken dish featuring a flavorful brown sugar and pineapple glaze, perfect for weeknight dinners.
Print it Pin Recipe
Prep Time 5 hours
Cook Time 15 minutes
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 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
Chicken
  • 2 lbs boneless, skinless chicken thighs about 8 small thighs
Cooking Ingredients
  • 1 tablespoon vegetable oil or other neutral oil
  • 1 cup fresh pineapple chunks optional garnish
  • 2 green onions thinly sliced, optional garnish

Method
 

Preparation
  1. In a large bowl, whisk together brown sugar, pineapple juice, soy sauce, garlic, ginger, black pepper, and salt until the sugar dissolves.
  2. Add the thighs to the marinade, turning to coat. Cover and chill in the refrigerator for 1 to 4 hours.
  3. Remove chicken from the marinade and let excess drip off. Reserve the used marinade for glazing.
Cooking
  1. Preheat a grill or large skillet to medium-high heat. If using a skillet, add the vegetable oil and let it shimmer.
  2. Grill or sear the thighs for 6–7 minutes per side, or until an instant-read thermometer reads 165°F in the thickest part.
  3. While the chicken cooks, pour the reserved marinade into a small saucepan. Bring to a full boil to kill any bacteria from the raw chicken, then reduce heat and simmer for 5–7 minutes until slightly thickened.
  4. In the final 1–2 minutes of cooking, brush the hot, reduced sauce over the chicken so it caramelizes without burning.
Serving
  1. Transfer chicken to a plate and rest for 5 minutes before slicing.
  2. Top with fresh pineapple chunks and sliced green onions if desired.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 1gSugar: 35g

Notes

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in a skillet with a splash of water or extra reduced sauce until chicken reaches 165°F. Cooked chicken can be frozen for up to 2–3 months.
Tried this recipe?Let us know how it was!