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–+ servings
Brown Sugar Pineapple Chicken

Sweet Brown Sugar Pineapple Chicken for Family Festivities

This Brown Sugar Pineapple Chicken recipe delivers a delightful balance of sweet and savory flavors, perfect for family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Brown Sugar Swap with coconut sugar for a healthier twist.
  • 1/2 cup Pineapple Juice Ensure to use 100% juice for the best taste.
  • 1/4 cup Low-Sodium Soy Sauce Use tamari for a gluten-free alternative.
  • 2 tablespoons Olive Oil Can be replaced with canola or avocado oil.
  • 2 tablespoons Rice Vinegar or Apple Cider Vinegar Choose based on your preference.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used for a robust taste.
  • 1 teaspoon Onion Powder Swap for fresh onion if preferred.
  • 1 teaspoon Ground Ginger Fresh ginger can be substituted or omitted.
  • 1/2 teaspoon Red Pepper Flakes Optional for a spicy kick.
For the Chicken
  • 2 pounds Chicken Thighs/Breasts Boneless, skinless thighs are recommended for juiciness.
  • 2 tablespoons Oil (for Searing/Grilling) Ensure it has a high smoke point.
For Garnish
  • 2 tablespoons Green Onions Can be replaced with chopped cilantro or parsley.
  • 1 tablespoon Sesame Seeds Optional but adds a lovely finishing touch.

Equipment

  • Grill
  • Oven
  • skillet
  • mixing bowl
  • resealable plastic bag

Method
 

Step-by-Step Instructions
  1. In a medium bowl or resealable plastic bag, whisk together the marinade ingredients: brown sugar, pineapple juice, soy sauce, olive oil, vinegar, garlic powder, onion powder, ground ginger, and red pepper flakes. Add the chicken thighs or breasts, ensuring they are well coated in the marinade. Seal the bag or cover the bowl and refrigerate for at least 1 hour, preferably overnight.
  2. If you’re grilling, preheat your grill to medium-high heat (about 400°F/200°C). Oil the grates lightly to prevent sticking. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
  3. Once the grill is hot, place the marinated chicken on the grates. Grill for about 5-6 minutes on one side, then flip and continue grilling for another 5-6 minutes, basting with reserved marinade, until internal temperature reaches 165°F (74°C).
  4. If baking, preheat your oven to 400°F (200°C) and let the marinated chicken rest at room temperature for 15 minutes.
  5. Place the marinated chicken in a baking dish in a single layer and bake for 20-25 minutes, basting halfway through, until tender and reaches 165°F (74°C).
  6. If pan-searing, heat a tablespoon of oil in a large skillet over medium-high heat. Allow the oil to shimmer before adding the marinated chicken.
  7. In the hot skillet, cook the marinated chicken for about 5-7 minutes on one side until golden, then flip and cook for an additional 5-7 minutes, glazing with reserved marinade during the last 2 minutes.
  8. Let the chicken rest for 5 minutes before slicing. Garnish with sliced green onions and sesame seeds. Serve alongside rice and vegetables.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 28gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 450mgPotassium: 350mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

For the best flavor, marinate longer (6-12 hours) but avoid exceeding 24 hours. Always ensure the chicken reaches an internal temperature of 165°F (74°C).

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