This 5-Star Brown Sugar Pineapple Chicken is a perfect balance of sweet and savory flavors that brighten up any weeknight dinner. Marinated in a blend of brown sugar, pineapple juice, and spices, the chicken turns tender and juicy with a delicious caramelized finish. Whether grilled, baked, or pan-seared, it’s a simple recipe that’s sure to impress.

A white bowl filled with a base layer of fluffy white rice, topped with crispy golden-brown chicken pieces coated in a glossy, sticky sauce that appears caramelized. Scattered among the chicken are bright yellow pineapple chunks and small, vibrant red bell pepper pieces, adding pops of color. The dish is garnished with small green onion slices, giving a fresh green contrast. The bowl sits on a light wooden board, with a white marbled surface underneath photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup brown sugar (light or dark)
½ cup pineapple juice (fresh or canned)
⅓ cup low-sodium soy sauce
2 tbsp olive oil
1 tbsp rice vinegar or apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
½ tsp ground ginger
½ tsp red pepper flakes (optional)
2 lbs boneless, skinless chicken thighs or breasts
1 tbsp oil for searing or grilling
Sliced green onions and sesame seeds for garnish (optional)

Instructions

Step 1: In a medium bowl or large resealable bag, whisk together the brown sugar, pineapple juice, soy sauce, olive oil, vinegar, garlic powder, onion powder, ground ginger, and red pepper flakes if using. Add the chicken to the marinade and toss to coat well. Seal and refrigerate for at least 1 hour, ideally overnight for best flavor.
Step 2: Choose your cooking method:
1. Grill: Preheat grill to medium-high and lightly oil the grates. Grill chicken 5–6 minutes per side until the internal temperature reaches 165°F (74°C). Brush with extra marinade while cooking and discard any remaining marinade.
2. Bake: Preheat oven to 400°F (200°C). Arrange the marinated chicken in a baking dish and bake for 20–25 minutes, basting once or twice with remaining marinade until golden and cooked through.
3. Pan-Sear: Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until caramelized and fully cooked. Add a little leftover marinade during the last 2 minutes for a quick glaze.
Step 3: Let the chicken rest for 5 minutes before slicing. Garnish with sliced green onions and sesame seeds if desired, then serve.

Tips & Variations

For deeper flavor, marinate the chicken overnight in the refrigerator.
Use chicken thighs for juicier results, or breasts for a leaner option.
Add fresh pineapple chunks to the grill or baking dish for an extra burst of sweetness.
Swap soy sauce for tamari or coconut aminos to make it gluten-free.
Serve over steamed rice or quinoa with a side of steamed vegetables for a complete meal.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The chicken is best enjoyed within this timeframe to maintain its juiciness and flavor.

How to Serve

A white bowl filled with a close-up view of sweet and sour chicken. The dish has three main layers: golden brown bite-sized pieces of fried chicken coated in a shiny glaze, bright yellow pineapple chunks scattered evenly throughout, and small red bell pepper pieces adding color contrast. Chopped green onions are sprinkled on top for a fresh touch, creating a mix of warm orange, yellow, red, and green colors with a glossy texture. The bowl sits on a wooden base, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before marinating to ensure the flavors penetrate evenly and the chicken cooks properly.

Is it necessary to discard the leftover marinade?

Yes, leftover marinade that has been in contact with raw chicken should be discarded to avoid any foodborne illness. If you want to use marinade as a sauce, boil it first to kill any bacteria.