Brown Sugar Pineapple Chicken

ByMadison Rae
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Why Make This Recipe

Brown Sugar Pineapple Chicken is a delightful blend of sweet and savory flavors. The juicy chicken pairs perfectly with the sweetness of pineapple and the rich taste of brown sugar. This recipe is easy to make and gives a tropical twist to your dinner table. It’s also a crowd-pleaser, making it perfect for families and gatherings.

How to Make Brown Sugar Pineapple Chicken

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 cup pineapple chunks (fresh or canned)
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger (fresh or ground)
  • Salt and pepper to taste
  • Chopped green onions for garnish

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix together brown sugar, soy sauce, garlic powder, ginger, salt, and pepper to create a marinade.
  3. Place the chicken breasts in a baking dish and pour the marinade over them.
  4. Add pineapple chunks on top of the chicken.
  5. Drizzle olive oil over the dish.
  6. Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling.
  7. Garnish with chopped green onions before serving.
  8. Enjoy this sweet and tangy dish with rice or a side salad.

How to Serve Brown Sugar Pineapple Chicken

Serve Brown Sugar Pineapple Chicken hot, straight from the oven. It goes well with fluffy white rice, quinoa, or a fresh side salad. Feel free to add extra pineapple chunks or sprinkle more green onions on top for added flavor and presentation.

How to Store Brown Sugar Pineapple Chicken

If you have leftovers, let the dish cool down to room temperature. Then, store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for longer storage, up to 2 months. To reheat, thaw it in the fridge overnight and warm it in the oven or microwave until heated through.

Tips to Make Brown Sugar Pineapple Chicken

  • Make sure to marinate the chicken for at least 15 minutes for better flavor. You can also leave it to marinate in the fridge for a few hours or overnight.
  • If you’re looking for a spicier kick, add a pinch of red pepper flakes to the marinade.
  • Serve with your favorite vegetables for an added crunch and nutritional boost.

Variation

For a different twist, try adding bell peppers or snap peas to the dish. You can also substitute chicken with shrimp or tofu for a seafood or vegetarian version.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work great! They may take a few extra minutes to cook, so please ensure they reach an internal temperature of 165°F (75°C).

2. Is this recipe healthy?
Brown Sugar Pineapple Chicken can be a part of a healthy diet, especially when served with vegetables and whole grains. Adjust the amount of brown sugar and soy sauce to reduce the sugar and sodium content if you’d like.

3. Can I make this recipe on a grill?
Yes, you can grill the chicken instead of baking it! Just make sure to marinate the chicken and cook it over medium heat, turning occasionally until fully cooked.

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Brown Sugar Pineapple Chicken

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A delightful blend of sweet and savory flavors featuring chicken, pineapple, and brown sugar.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 cup pineapple chunks (fresh or canned)
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger (fresh or ground)
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix together brown sugar, soy sauce, garlic powder, ginger, salt, and pepper to create a marinade.
  3. Place the chicken breasts in a baking dish and pour the marinade over them.
  4. Add pineapple chunks on top of the chicken.
  5. Drizzle olive oil over the dish.
  6. Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling.
  7. Garnish with chopped green onions before serving.

Notes

Marinate the chicken for at least 15 minutes for better flavor. For a spicier kick, add red pepper flakes to the marinade.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 22g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: chicken, pineapple, brown sugar, easy dinner, family recipe, tropical

Did you make this recipe?

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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