Save A sweet and tangy Hawaiian-inspired dish with juicy chicken pieces baked in a caramelized brown sugar, soy sauce, and pineapple glaze. Tender pineapple chunks add tropical flair, making this meal perfect for weeknights or special occasions.
Chicken thighs provide extra juiciness, but chicken breasts offer a leaner alternative. The sauce will continue to thicken as it cools. Substitute apple cider vinegar for rice vinegar if necessary. For added heat, include red pepper flakes or a dash of hot sauce. Excellent for meal prep the flavors deepen overnight and it reheats well.
Ingredients
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks, Salt and pepper, to taste, 1 tsp garlic powder, 2 tbsp olive oil
- Sauce & Glaze: 1 can (20 oz) pineapple chunks with juice (do not drain), ½ cup brown sugar (light or dark), ⅓ cup low sodium soy sauce, 2 tbsp rice vinegar (or apple cider vinegar), 1 tsp ground ginger (or 1 tbsp fresh grated ginger), 1 tbsp cornstarch
- Garnish & Optional: Red pepper flakes (optional, for heat), Chopped green onions (optional, for garnish)
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Step 2:
- In a bowl, toss chicken pieces with salt, pepper, and garlic powder.
- Step 3:
- Heat olive oil in a large skillet over medium high heat. Brown the chicken for about 4 minutes, turning occasionally.
- Step 4:
- In a mixing bowl, whisk together brown sugar, soy sauce, pineapple juice (from the can), rice vinegar, ginger, and cornstarch until smooth.
- Step 5:
- Add the browned chicken and pineapple chunks to the prepared baking dish. Pour the glaze over the top and stir gently to coat.
- Step 6:
- Cover the dish with foil and bake for 25 30 minutes.
- Step 7:
- Remove foil and bake for an additional 5 10 minutes, until the sauce thickens and becomes glossy.
- Step 8:
- Let the dish rest for 5 minutes before garnishing with chopped green onions and, if desired, a sprinkle of red pepper flakes.
- Step 9:
- Serve hot over steamed rice or noodles.
Save This recipe always brings smiles to the table and is a hit with family on both weeknights and celebrations.
Required Tools
9×13 inch baking dish, Large skillet, Mixing bowls, Whisk, Foil, Cutting board and knife
Allergen Information
Contains soy (from soy sauce) Always double check ingredient labels for allergens Gluten alert Most soy sauce contains wheat use gluten free soy sauce if needed
Nutritional Information
Calories 380 Total Fat 9 g Carbohydrates 46 g Protein 29 g per serving
Save Enjoy this tropical-inspired dish as a family favorite that’s both flavorful and simple to make.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless skinless chicken breasts or thighs both work well. Thighs offer more juiciness while breasts provide a leaner option.
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple chunks with their juice can be used for a fresher tropical flavor, though canned pineapple adds sweetness and juice for the glaze.
- → How do I thicken the glaze properly?
Whisking cornstarch into the sauce before baking helps thicken the glaze as it heats, creating a glossy, sticky coating for the chicken.
- → Is it possible to add some heat to this dish?
Yes, red pepper flakes can be sprinkled on top or mixed into the glaze to introduce a spicy kick.
- → What are good side dishes to serve with this entrée?
Steamed rice or noodles complement the sweet and tangy glaze, helping balance the vibrant flavors and soaking up the sauce.