Brown Sugar Pineapple Chicken

There’s something so satisfying about that blend of sweet and savory flavors—especially when it comes together in a dish that tastes like you ordered it from your favorite takeout spot but made it fresh right in your own kitchen. That’s exactly what this Brown Sugar Pineapple Chicken delivers. It’s a sticky, caramelized chicken dish that’s packed with juicy pineapple flavor, rich brown sugar sweetness, and just enough tangy garlic-soy kick to keep things interesting.

This is one of those meals I keep in my regular rotation, especially when I’m craving something bold and flavorful but don’t want to spend hours in the kitchen. It’s also a total win with the kids—they love the sweet glaze and tender chicken, and I love that it comes together fast with pantry staples and minimal cleanup.

Let’s dive into why you’ll want this recipe on standby, and then I’ll walk you through how to make it step-by-step!

Why You’ll Love This Brown Sugar Pineapple Chicken

There are a few reasons this chicken has a permanent spot in my dinner rotation:

• It’s easy: The sauce is simple and comes together with ingredients you probably already have in your fridge and pantry.

• It’s fast: A quick sear in the skillet and a short bake in the oven—dinner is on the table in under 45 minutes.

• It’s versatile: Serve it over rice, noodles, or steamed veggies, and you’ve got a full meal.

• It’s flavorful: The pineapple juice and brown sugar create a glaze that’s rich, sticky, and addictive.

Whether you’re feeding a picky eater or just trying to mix up your weeknight meal game, this recipe hits the spot.

Ingredients You’ll Need

Here’s what you need to get started:

• 4 boneless, skinless chicken thighs or breasts – I prefer thighs for their juiciness, but use what you have.

• 1 tablespoon olive oil

• 1 cup pineapple chunks – Fresh or canned both work great (just make sure to drain them well).

• ½ cup pineapple juice

• ⅓ cup brown sugar, packed

• 3 tablespoons soy sauce

• 2 garlic cloves, minced

• ½ teaspoon ground ginger

• ¼ teaspoon black pepper

• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

• Chopped green onions or sesame seeds, for garnish (optional)

STEP 1: Preheat and Prep

First things first—preheat your oven to 375°F (190°C) and lightly grease a baking dish that’s big enough to hold all your chicken in a single layer. You don’t want the pieces piled on top of each other, or the sauce won’t caramelize evenly.

STEP 2: Sear the Chicken

Next, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once it’s hot, add your chicken and sear for 2 to 3 minutes per side, just until it gets that golden-brown color. Don’t worry about cooking it through yet—we’re just building flavor and locking in moisture.

Once both sides are seared, transfer the chicken to your prepared baking dish.

STEP 3: Mix the Sauce

In a medium mixing bowl, whisk together the following:

• ½ cup pineapple juice

• ⅓ cup brown sugar

• 3 tablespoons soy sauce

• 2 minced garlic cloves

• ½ teaspoon ground ginger

• ¼ teaspoon black pepper

Once that’s smooth and well combined, stir in the pineapple chunks. This is the heart of the dish—the pineapple juice and brown sugar create that irresistible sweet and sticky glaze, while the soy sauce and garlic add balance and depth.

Now, pour the sauce mixture evenly over the chicken in the baking dish. Make sure some of those pineapple chunks are scattered on top.

How to Bake and Serve Brown Sugar Pineapple Chicken (Plus Tips & Variations)

Now that your chicken is nestled in that sweet and savory sauce, it’s time to finish this dish off in the oven and bring everything together. If you love sticky, caramelized sauces and tender, flavorful chicken, this next part is where the magic really happens.

Whether you’re making this for a weeknight dinner or prepping ahead for a busy week, these next steps are simple, straightforward, and absolutely worth it. Let’s keep going!

STEP 4: Bake the Chicken

With your chicken and sauce in the baking dish, go ahead and place the dish in your preheated 375°F (190°C) oven. You’ll want to bake it uncovered for 25 to 30 minutes, depending on the thickness of your chicken.

Here’s what to watch for:

• The sauce should be bubbling and slightly caramelized around the edges.

• The chicken should be fully cooked through (165°F internal temperature if you’re using a meat thermometer).

• The top of the chicken should have a nice glossy look from that glaze.

If you’re using chicken thighs, they’ll stay juicy and tender. Chicken breasts also work, just be careful not to overbake them—they can dry out more quickly than thighs.

STEP 5: Thicken the Sauce (Optional, But So Good)

If you’re like me and prefer your sauces a little on the thicker side, here’s a simple optional step that takes things up a notch.

Once the chicken is done baking:

1. Remove the chicken from the baking dish and set it aside on a plate.

2. Carefully pour the sauce into a small saucepan over medium heat.

3. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

4. Let the sauce simmer for a few minutes until it thickens to a glossy glaze.

Once thickened, pour it right back over the chicken before serving.

STEP 6: Garnish and Serve

Now it’s time to plate this beauty up! You can keep it simple or dress it up a little with garnishes like:

• Chopped green onions for a fresh bite

• Toasted sesame seeds for a subtle crunch

• A sprinkle of red pepper flakes if you like a little heat

This chicken is amazing served over:

• Steamed white or jasmine rice

• Fluffy brown rice

• Noodles (like lo mein or rice noodles)

• Or even stir-fried vegetables if you’re going low-carb

The sauce soaks into whatever you serve it with, so don’t be shy about spooning extra on top!

Tips for Success

Here are a few things I’ve learned from making this recipe more times than I can count:

• Use pineapple juice from the can if you’re using canned pineapple. It’s already in your pantry and works perfectly.

• Don’t skip the sear – It’s tempting to toss everything into the oven and skip the stovetop, but that quick sear adds depth and helps lock in flavor.

• Make it ahead – This dish tastes even better the next day. The flavors deepen overnight, so it’s perfect for meal prep or leftovers.

• Want more veggies? – You can toss in some bell peppers, snap peas, or even baby carrots during the last 10–15 minutes of baking for a built-in veggie boost.

• Go bold with flavors – Add a splash of rice vinegar for extra tang, or a touch of sriracha for heat.

Make It Your Own

One of the things I love most about this recipe is how easy it is to customize. Here are a few quick variations you can try:

• Spicy Pineapple Chicken: Add red pepper flakes, chili garlic sauce, or diced jalapeños for some heat.

• Tropical Twist: Throw in some mango chunks with the pineapple or finish with a squeeze of lime.

• Crispy Version: Coat the chicken lightly in flour before searing for a more textured, golden exterior.

This isn’t one of those fussy recipes where every ingredient has to be exact. It’s forgiving, flexible, and super flavorful no matter how you tweak it.