Brown Sugar Pineapple Chicken
A sweet, tangy, and sticky chicken dish perfect for weeknights or meal prep, featuring a delightful combination of brown sugar and pineapple.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts or thighs Thighs are juicier, breasts are leaner.
- 1 cup pineapple chunks (fresh or canned in juice) Fresh pineapple preferred if available.
- ½ cup brown sugar Can reduce to 1/3 cup or swap with coconut sugar for a deeper flavor.
- ¼ cup soy sauce Use tamari for a gluten-free option.
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated Bright and zingy flavor.
- 2 tbsp olive oil
- ½ tsp chili flakes Optional for spice.
- 2 tbsp lime juice
- to taste Salt and pepper
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Mix brown sugar, soy sauce, garlic, ginger, olive oil, chili flakes, lime juice, salt, and pepper in a bowl.
- Add chicken to the marinade and let it sit for 20–30 minutes (or up to 2 hours in the fridge).
Cooking
- Preheat the grill and cook the chicken for 6-8 minutes per side, basting with marinade.
- Add pineapple slices to the grill for a smoky flavor.
- Alternatively, preheat the oven to 375°F (190°C), place chicken in a baking dish, pour marinade and pineapple over and bake for 30 minutes.
- For slow cooking, place chicken and pineapple in a slow cooker, pour marinade over, and cook on low for 4-5 hours.
Serving
- Garnish with fresh cilantro and serve with steamed rice or grilled veggies.
- If sauce is too thin after cooking, simmer it on the stovetop to reduce; if too thick, thin with a splash of water or extra lime juice.
Notes
Marinate up to 2 hours ahead or prep marinade the night before. Keep in an airtight container in the fridge for 3–4 days. Freeze cooked chicken in portions for up to 3 months. Label containers and date them for organized storage.