Description
Sweet, savory, and juicy — this Brown Sugar Pineapple Chicken is marinated in a tropical, flavorful blend, then grilled, baked, or pan-seared to perfection.
Ingredients
For the Marinade:
- 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)
For the Chicken:
- 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
1. In a medium bowl or large resealable bag, whisk together all marinade ingredients.
2. Add chicken and toss to coat. Seal and refrigerate for at least 1 hour, ideally overnight for best flavor.
3. Preheat grill to medium-high and lightly oil the grates.
4. Grill chicken 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Brush with extra marinade while grilling, then discard any remaining marinade.
5. OR Preheat oven to 400°F (200°C). Arrange marinated chicken in a baking dish. Bake for 20–25 minutes, basting once or twice with remaining marinade until chicken is golden and cooked through.
6. OR 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.
7. Let chicken rest for 5 minutes before slicing.
8. Garnish with green onions and sesame seeds if desired.
Notes
Spicy Version: Add 1–2 tsp sriracha or hot sauce to the marinade.
Crockpot Method: Cook on low for 4–5 hours, then broil briefly to caramelize.
Vegetarian Alternative: Use tofu or cauliflower steaks with the same marinade.
Extra Glaze: Boil leftover marinade (not raw) for 5 minutes to thicken into a glaze.