Some nights, I just need dinner to feel like an escape, something cozy yet bright, simple yet full of flavor. This Brown Sugar Pineapple Chicken is my little sweet escape in a skillet! The caramelized brown sugar and tangy pineapple create that irresistible sticky glaze that tastes like sunshine and comfort all at once.
It's the perfect easy weeknight chicken recipe when you're craving something a little tropical and a whole lot of delicious. I started making this simple pineapple chicken recipe a few years ago when Adam asked if we could have "the chicken that tastes like dessert but isn't." The sweet and tangy sauce hits all the right notes, and even Grandma Viola admitted it's become one of her favorites too.
Jump to:
- Why You'll Love This Brown Sugar Pineapple Chicken
- Ingredients for Brown Sugar Pineapple Chicken
- How to Make Brown Sugar Pineapple Chicken
- My Top Tips for This Recipe
- Making Brown Sugar Pineapple Chicken with My Family
- Substitutions for Brown Sugar Pineapple Chicken
- Variations on Brown Sugar Pineapple Chicken
- Equipment for Brown Sugar Pineapple Chicken
- Storage Tips for Brown Sugar Pineapple Chicken
- Adam's Tip for Brown Sugar Pineapple Chicken
- FAQ about Brown Sugar Pineapple Chicken
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Brown Sugar Pineapple Chicken
- Quick and easy: This is one of those quick chicken ideas for dinner that takes less than 30 minutes from start to finish.
- Sweet and savory balance: The brown sugar provides balancing "sweet" while the pineapple adds that perfect tangy punch that keeps it from being too heavy.
- Family-approved: Kids and adults both love this easy, sweet, and tangy chicken that works as well for weeknight dinners as it does for entertaining.
Ingredients for Brown Sugar Pineapple Chicken
This brown sugar pineapple chicken recipe uses simple ingredients you probably have in your pantry. The pineapple chicken marinade comes together quickly with canned pineapple juice infusion and a few other staples. I usually make this with chicken thighs because they stay juicy, but you can also use breasts or wings.
What You'll Need
For the Chicken:
- 6 to 8 boneless skinless chicken thighs
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pineapple Brown Sugar Sauce:
- 2 tablespoons unsalted butter
- ⅓ cup ketchup
- ⅔ cup packed light brown sugar
- 1 can (20 ounces) crushed pineapple, undrained
- 2 tablespoons Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
Why These Ingredients Matter
- Chicken thighs: They stay tender and juicy even if you cook them a little longer. The acidic marinade prevents mushy chicken when you use the right timing.
- Brown sugar and pineapple: This combination creates the signature pineapple chicken glaze that's both sticky and flavorful without being overly sweet.
- Worcestershire and soy sauce: These add depth and a subtle savory note that balances the sweetness perfectly.
How to Make Brown Sugar Pineapple Chicken
Step-by-Step Directions
- Season the chicken thighs with salt and pepper on both sides.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken thighs and cook for 4 to 5 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, make a sauce with butter, ketchup, brown sugar, and pineapple. Add the Worcestershire sauce, soy sauce, ginger, and garlic powder.
- Stir well and bring to a simmer, letting it cook for 2 to 3 minutes until slightly thickened.
- Return the chicken to the skillet, spooning the sauce over each piece.
- Reduce heat to medium-low, cover, and cook for 10 to 12 minutes until the chicken is cooked through and the sauce has thickened.
- Serve over rice with veggies for a complete meal.
Hint: You can use this same recipe as a grill or stovetop cooking method. For grilling, brush the sauce on during the last few minutes of cooking to prevent burning.
My Top Tips for This Recipe
Don't skip browning the chicken first. Those few extra minutes create a better texture and help the sauce stick to the chicken better. If you're making brown sugar pineapple chicken thighs in the crockpot version, you can skip the browning step, but I think it's worth the effort for the stovetop method. This technique works just as well as when we make our garlic butter steak bites, where that initial sear makes all the difference.
Making Brown Sugar Pineapple Chicken with My Family
Last Tuesday, Adam walked into the kitchen and asked what I was making. When I told him it was pineapple chicken, he said, "The good one? With the sticky sauce?" I laughed and confirmed it was indeed "the good one." He hung around to help, mostly so he could taste-test the sauce before I poured it over the chicken.
When we sat down for dinner, Adam took his first bite and declared, "This is definitely better than that fish we had last week." Grandma Viola, who was visiting, gave him a look and said, "That was perfectly good ahi tuna." But then she tried the chicken and admitted, "Though this might be my new favorite." Coming from Grandma, that's high praise.
Substitutions for Brown Sugar Pineapple Chicken
- Chicken: Use boneless chicken breasts instead of thighs, but reduce cooking time by a few minutes. You can also make brown sugar pineapple chicken wings using the same sauce.
- Fresh pineapple: Swap canned crushed pineapple for fresh chunks if you prefer, though canned works better for the sauce consistency.
- Sweetener: Try honey instead of brown sugar for a slightly different flavor profile.
- Spicy version: Add red pepper flakes or sriracha to make a spicy pineapple brown sugar chicken.
Variations on Brown Sugar Pineapple Chicken
- Slow cooker version: Make brown sugar pineapple chicken crockpot style by placing raw chicken in the slow cooker, pouring the sauce over it, and cooking on low for 4 to 5 hours.
- Hawaiian style: Turn this into a hawaiian pineapple chicken recipe by adding diced bell peppers and serving over fried rice.
- Baked version: For baked chicken with pineapple and brown sugar, place chicken in a baking dish, pour sauce over it, and bake at 375°F for 25 to 30 minutes.
Equipment for Brown Sugar Pineapple Chicken
- Large skillet with lid: A 12-inch skillet works best for browning the chicken and making the sauce in one pan.
- Tongs: Essential for flipping chicken pieces without tearing the meat.
- Whisk or wooden spoon: Helps blend the sauce ingredients smoothly.
- Measuring cups and spoons: Important for getting the sweet-to-tangy ratio just right.
Storage Tips for Brown Sugar Pineapple Chicken
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce thickens as it sits, which actually makes it even better.
- Freezer: Freeze cooked chicken with sauce for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
- Reheating: Warm in a skillet over medium-low heat with a splash of water or pineapple juice to loosen the sauce.
This is perfect for meal prep. I often make a double batch and use it throughout the week for different meals. It works great alongside our chicken alfredo lasagna roll ups when you're planning a week of easy dinners.
Adam's Tip for Brown Sugar Pineapple Chicken
"If you want extra sauce for your rice, Mom, you should probably double it. Because some of us like a LOT of sauce. I'm not saying who, but it's me."
FAQ about Brown Sugar Pineapple Chicken
Do chicken and pineapple go together?
Yes, chicken and pineapple go together beautifully. The acidity in pineapple helps tenderize the chicken while adding a bright, tropical flavor that balances well with savory seasonings. This combination is common in Hawaiian and Asian-inspired dishes. Just remember to marinate 2 to 4 hours for best flavor if you're using pineapple juice as a marinade.
Can you sprinkle sugar on pineapple?
You can, but it's not necessary for this recipe since the pineapple is already naturally sweet. In this dish, the brown sugar goes into the sauce rather than directly on the pineapple, creating a caramelized glaze that coats the chicken.
Can you marinate chicken too long in pineapple juice?
Yes, you can. Pineapple contains an enzyme called bromelain that breaks down protein. If you marinate chicken in pineapple juice for too long (more than 4 to 6 hours), the meat can become mushy. For this simple pineapple chicken recipe with rice, the cooking method prevents this issue since we're not marinating for extended periods.
What is Hawaiian chicken sauce made of?
Hawaiian chicken sauce typically includes pineapple (juice or chunks), brown sugar or honey, soy sauce, ginger, and sometimes ketchup or tomato sauce. Some versions add sweet chili sauce or rice vinegar. Our version uses ketchup, Worcestershire sauce, and brown sugar for a sweet and tangy base that's similar to traditional Hawaiian preparations. You can find another take on this in this easy pineapple chicken recipe.
Conclusion
Every bite of this brown sugar pineapple chicken recipe feels like a warm getaway, without leaving your kitchen! I hope this easy, family-favorite dinner brings a little bit of joy and sunshine to your week. The sweet and tangy sauce works perfectly whether you make it on the stovetop, in the slow cooker, or baked in the oven.
Pair it with some fluffy rice, light a candle, and enjoy your own sweet escape at home. If you're looking for more quick dinner ideas, check out our perfect grandma's classic ahi tuna recipe or crab brulee recipe for something different. Let me know how yours turns out! Enjoy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Brown Sugar Pineapple Chicken:
recipe
Easy Brown Sugar Pineapple Chicken (30-Minute Skillet)
Equipment
- 1 Large Skillet with Lid (12-inch) Essential for browning the chicken and simmering the sauce in one pan.
- 1 Tongs My little Olivia loves to help flip the chicken (with supervision, of course!).
- 1 Whisk For blending the sauce until it’s perfectly smooth.
Ingredients
For the Chicken
- 6 to 8 boneless skinless chicken thighs Use breasts if you prefer, but reduce the cooking time slightly!
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pineapple Brown Sugar Sauce
- 2 tablespoons unsalted butter
- ⅓ cup ketchup
- ⅔ cup packed light brown sugar This is the key to the sticky glaze!
- 1 can(20 ounces) crushed pineapple undrained (we need that juice for the sauce!)
- 2 tablespoons Worcestershire sauce Adds savory depth to balance the sweet.
- 1 teaspoon soy sauce
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
Instructions
- This is the first step, darling! Lay out the [chicken thighs] and have your little helper sprinkle them generously with [salt] and [black pepper] on both sides. Seasoning early makes all the difference!
- Heat the [vegetable oil] in your large skillet over medium-high heat. When it's shimmering, add the [chicken thighs]. Cook them for about 4 to 5 minutes per side until they are a beautiful golden brown. This initial sear locks in the flavor! Remove them and set them aside on a clean plate.
- In that same skillet (don't clean it, those little brown bits add flavor!), melt the [unsalted butter]. Stir in the [ketchup] and [packed light brown sugar]. My little Olivia loves measuring the brown sugar, it's a fun texture job!
- Now, pour in the entire can of [crushed pineapple] (juice and all!). Whisk in the [Worcestershire sauce], [soy sauce], [ground ginger], and [garlic powder]. Stir it well and let it come to a simmer. Let it bubble gently for 2 to 3 minutes; you’ll see it start to thicken slightly.
- Carefully return the browned [chicken thighs] to the skillet. Use a spoon to drizzle that beautiful, sticky [sauce] right over the top of each piece. This is the moment the magic happens!
- Reduce the heat to medium-low, cover the skillet, and let everything cook together for 10 to 12 minutes. The chicken will finish cooking, and the sauce will thicken into that irresistible glaze. Make sure the chicken is cooked through (internal temperature of 165°F/74°C).
- Serve this gorgeous [Brown Sugar Pineapple Chicken] immediately over fluffy white rice. Don't forget Adam's tip: double the sauce for extra rice drizzling!
Notes
- Substitutions: If you only have fresh pineapple, you can use it, but add a splash of water or broth to the sauce to compensate for the lost juice consistency.
- Slow Cooker Version: For a super hands-off night, place the raw chicken in the slow cooker, pour the combined sauce over it, and cook on LOW for 4 to 5 hours. Shred it up and serve on buns for a fun sandwich night!
- The Brown Sugar Glaze: The sauce will thicken quite a bit as it cools. If you are reheating leftovers, add a tablespoon of water or pineapple juice when warming it up on the stove to loosen the glaze again.
- Kid Tip: My Olivia loves to cut the finished chicken into small pieces before adding it back to the sauce, it coats every single bite perfectly!
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