Description

This Irresistible Brown Sugar Pineapple Chicken recipe combines sweet and savory flavors for a perfect family dinner. The chicken is marinated in a flavorful mixture of brown sugar, pineapple juice, soy sauce, and spices, then grilled, baked, or pan-seared to juicy perfection. Garnished with green onions and sesame seeds, it’s an easy and delicious meal that brings tropical zest to your table.

Ingredients

Scale

Marinade

0.5 cup brown sugar (Consider using coconut sugar for a lower glycemic index option.)
0.5 cup pineapple juice (Fresh juice is ideal, but canned 100% juice works well, too.)
0.33 cup low-sodium soy sauce (Tamari or coconut aminos are great gluten-free options.)
2 tbsp olive oil (Can substitute with canola or avocado oil.)
1 tbsp rice vinegar (Or apple cider vinegar; white vinegar can alter the flavor.)
1 tsp garlic powder (Fresh minced garlic can enhance aroma.)
1 tsp onion powder (Fresh shallots serve as a fine substitute.)
0.5 tsp ground ginger (Fresh grated ginger can be used for stronger flavor.)
0.5 tsp red pepper flakes (Optional for a hint of heat.)

Main

2 lbs boneless, skinless chicken thighs or breasts (Bone-in chicken pieces can provide a different texture.)
1 tbsp oil for searing or grilling (Ensures the chicken doesn’t stick during cooking.)

Garnishes

Sliced green onions (Optional for freshness and elegance.)
Sesame seeds (Optional for freshness and elegance.)

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Instructions

Prepare the Marinade: In a large bowl or resealable bag, whisk together the brown sugar, pineapple juice, soy sauce, olive oil, rice vinegar, garlic powder, onion powder, ground ginger, and optional red pepper flakes until well combined to create a flavorful marinade.
Marinate the Chicken: Add the chicken pieces to the marinade, making sure each piece is evenly coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply infuse the chicken.
Preheat Cooking Equipment: Depending on your preferred method, preheat your grill to medium-high heat, your oven to 400°F (200°C), or heat a skillet over medium-high heat. Lightly oil the grill grates or grease a baking dish as needed to prevent sticking.
Cook the Chicken: For grilling, place the chicken on the preheated grill and cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). For baking, arrange the chicken in the greased baking dish and bake for 20-25 minutes until fully cooked. For pan-searing, add the oil to the heated skillet, cook the chicken 5-7 minutes per side, adding reserved marinade in the last 2 minutes to glaze the chicken.
Rest and Garnish: Remove the cooked chicken from heat and let it rest for 5 minutes to retain juiciness. Slice the chicken and garnish with sliced green onions and sesame seeds for a fresh and elegant finish before serving.

Notes

Marinate the chicken overnight for deeper, richer flavor.
Use fresh pineapple juice where possible for the best taste.
Adjust red pepper flakes to control the heat level.
Bone-in chicken pieces can be used but may require longer cooking times.
Substitute low-sodium soy sauce with tamari or coconut aminos for gluten-free options.
Letting the chicken rest after cooking helps retain moisture.