Save A sweet and tangy Hawaiian-inspired dish with juicy chicken pieces baked in a caramelized brown sugar, soy sauce, and pineapple glaze. Tender pineapple chunks add tropical flair, making this meal perfect for weeknights or special occasions.
Chicken thighs provide extra juiciness, but chicken breasts offer a leaner alternative The sauce will continue to thicken as it cools Substitute apple cider vinegar for rice vinegar if necessary For added heat, include red pepper flakes or a dash of hot sauce Excellent for meal prep—the flavors deepen overnight and it reheats well
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Ingredients
- Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks Salt and pepper, to taste 1 tsp garlic powder 2 tbsp olive oil
- Sauce & Glaze: 1 can (20 oz) pineapple chunks with juice (do not drain) ½ cup brown sugar (light or dark) ⅓ cup low sodium soy sauce 2 tbsp rice vinegar (or apple cider vinegar) 1 tsp ground ginger (or 1 tbsp fresh grated ginger) 1 tbsp cornstarch
- Garnish & Optional: Red pepper flakes (optional, for heat) Chopped green onions (optional, for garnish)
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Instructions
- Step 1:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Step 2:
- In a bowl, toss chicken pieces with salt, pepper, and garlic powder.
- Step 3:
- Heat olive oil in a large skillet over medium high heat. Brown the chicken for about 4 minutes, turning occasionally.
- Step 4:
- In a mixing bowl, whisk together brown sugar, soy sauce, pineapple juice (from the can), rice vinegar, ginger, and cornstarch until smooth.
- Step 5:
- Add the browned chicken and pineapple chunks to the prepared baking dish. Pour the glaze over the top and stir gently to coat.
- Step 6:
- Cover the dish with foil and bake for 25–30 minutes.
- Step 7:
- Remove foil and bake for an additional 5–10 minutes, until the sauce thickens and becomes glossy.
- Step 8:
- Let the dish rest for 5 minutes before garnishing with chopped green onions and, if desired, a sprinkle of red pepper flakes.
- Step 9:
- Serve hot over steamed rice or noodles.
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Save Recipe Questions & Answers
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs offer juiciness, while breasts provide a leaner option. Both work well depending on preference.
- → Can I substitute rice vinegar with another vinegar?
Yes, apple cider vinegar can be used as an alternative without changing the flavor profile significantly.
- → How can I make the sauce thicker?
The sauce thickens naturally during baking, but cornstarch added to the glaze helps achieve a glossy, thicker finish.
- → Is it possible to add heat to this dish?
Adding red pepper flakes or a splash of hot sauce provides a spicy kick that complements the sweet glaze nicely.
- → What are good serving suggestions?
Serve the chicken hot over steamed rice or noodles to soak up the juicy, flavorful glaze.
