Go Back
- 4 boneless, skinless chicken breasts - 1 cup fresh pineapple chunks (or canned, drained) - 1/3 cup brown sugar - 1/4 cup soy sauce - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon grated fresh ginger - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for heat) - Chopped green onions, for garnish - Sesame seeds, for garnish For chicken, I recommend using organic or free-range brands. They offer better taste and quality. Look for brands like Perdue or Bell & Evans. For brown sugar, try brands like Domino or C&H. They provide consistent sweetness. For soy sauce, Kikkoman is a trusted choice. It has a rich flavor. Fresh ginger can be found at local markets. Always look for firm, smooth roots. You can swap chicken with turkey or even tofu for a plant-based option. If you can't find fresh pineapple, canned works great too. Just make sure to drain it well. If you want less sweetness, use light brown sugar or reduce the amount. For soy sauce, tamari is a gluten-free alternative. If you like more heat, add more red pepper flakes. {{ingredient_image_1}} To make the marinade, grab a medium bowl. Start by adding the brown sugar. Next, pour in the soy sauce and olive oil. Then, add minced garlic and grated ginger. Sprinkle in black pepper and red pepper flakes for heat if you like. Whisk this mixture until it looks smooth and well blended. This sweet and savory blend will give your chicken great flavor. Take your chicken breasts and place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken. Make sure each piece is coated well. Seal the bag or cover the dish. Now, let the chicken marinate in the fridge for at least 30 minutes. You can leave it for up to 4 hours for even more flavor. The more time it sits, the better it tastes! You have two great options for cooking: grilling or using a skillet. If you choose to grill, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. If you prefer a skillet, heat it on medium-high and add a dash of olive oil. Remove the chicken from the marinade, letting the extra drip off. Save the leftover marinade to make a sauce. Cook the chicken for about 6-7 minutes on each side. Use a meat thermometer to check that it reaches 165°F (75°C). If you are grilling or using a skillet, add pineapple chunks during the last few minutes. Cook them until they caramelize, which takes about 2-3 minutes. Once done, drizzle the thickened glaze from the leftover marinade over the chicken. Enjoy the sweet and tangy flavors! Marinating is key to making your chicken flavorful. Use a resealable bag or a shallow dish. This allows all sides of the chicken to soak in the marinade. Make sure the chicken is fully covered. For best results, let it marinate for at least 30 minutes. If you can, try to marinate for up to 4 hours. This extra time really helps the flavors blend well. Cooking temperature matters a lot. Preheat your grill or skillet to medium-high heat. This helps to get a nice sear on the chicken. Cook the chicken for 6-7 minutes on each side. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. If using a grill, keep the lid down to help cook evenly. Garnishing adds a beautiful touch to your dish. Chopped green onions and sesame seeds work great. They add both color and texture. You can also add extra grilled pineapple on top for sweetness. This makes the dish look amazing and taste even better! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or overnight if possible, to fully absorb the sweet and savory flavors of the marinade. Perfectly Grilled Chicken: Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (75°C) for optimal juiciness and safety. Caramelizing Pineapple: For an extra layer of flavor, grill the pineapple until it has nice char marks and is slightly softened, enhancing its natural sweetness. Thickening the Sauce: To achieve a thicker glaze, let the marinade simmer for a longer time, stirring occasionally to prevent burning and to enhance the flavors. {{image_2}} You can make brown sugar pineapple chicken even more tasty. Try adding spices like cumin or coriander. These spices bring a warm flavor that works well with the sweet pineapple. You might also mix in some chili powder for a kick. A bit of cinnamon can add a sweet warmth too. Experiment with what you love! If you want a twist, swap chicken for shrimp or tofu. Shrimp cooks fast and takes in the flavor well. Just adjust cooking time to about 3-4 minutes per side. Tofu is a great choice for a vegan meal. Use firm tofu, and marinate it just like chicken. It absorbs the flavors nicely, making it delicious and filling. Serve your chicken with rice or a fresh salad. Jasmine or basmati rice pairs well with the glaze. If you want something lighter, a mixed green salad works great. For extra flavor, toss in some avocado or nuts. You can also serve it with grilled veggies for more color and taste. Enjoy your meal with family and friends! You can freeze brown sugar pineapple chicken. First, let it cool completely. Then, put it in a freezer-safe bag or container. Be sure to squeeze out the air. Label it with the date. It will last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. To reheat the chicken, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes, or until hot. If using the microwave, put the chicken on a microwave-safe plate. Heat in short bursts of 1-2 minutes. Check to make sure it’s hot throughout. In the fridge, brown sugar pineapple chicken lasts for 3-4 days. Store it in an airtight container. Always check for signs of spoilage before eating. If it smells off or has changed color, it’s best to throw it away. Enjoy it within this time to keep it fresh and tasty. Yes, you can use canned pineapple. Just make sure to drain it well. Canned pineapple is sweet and works in this recipe. It saves time and gives great flavor. Fresh pineapple is best, but canned is a good choice if you are in a hurry. You can marinate the chicken for 30 minutes to 4 hours. The longer you marinate, the more flavor the chicken absorbs. If you are short on time, 30 minutes is still effective. Just make sure to keep it refrigerated while marinating. This dish pairs well with rice, quinoa, or a fresh salad. The sweetness of the chicken complements the flavors of a simple salad. You can also serve it with steamed veggies for a healthy side. Try adding some sesame noodles for a twist! This blog post covered marinating chicken with a tasty pineapple blend. We explored key ingredients, brands, and substitutions. I provided step-by-step instructions for marinating and cooking. Tips for best practices and cooking time help you succeed. Feel free to experiment with flavors and proteins. Remember storage tips to keep your dish fresh. Enjoy the journey of cooking!

Brown Sugar Pineapple Chicken

A delicious chicken dish marinated in a sweet and savory brown sugar and soy sauce glaze, served with caramelized pineapple.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh pineapple chunks (or canned, drained)
  • 1.0 cup brown sugar
  • 0.25 cup soy sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes (optional for heat)
  • to taste chopped green onions, for garnish
  • to taste sesame seeds, for garnish

Instructions
 

  • In a medium bowl, combine brown sugar, soy sauce, olive oil, minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Whisk until the mixture is well blended.
  • Place chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).
  • Preheat your grill or a skillet over medium-high heat. If grilling, lightly oil the grill grates or if using a skillet, add a dash of olive oil.
  • Remove the chicken from the marinade, allowing excess to drip off. Save the leftover marinade for the sauce. Cook the chicken for 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C).
  • In a small saucepan, heat the leftover marinade over medium heat and bring it to a boil. Let it simmer for 3-5 minutes until it thickens slightly to create a glaze.
  • During the last few minutes of chicken cooking, add the pineapple chunks to the grill or skillet, and cook until caramelized, about 2-3 minutes.
  • Once the chicken and pineapple are cooked, remove them from the heat. Drizzle the thickened glaze over the chicken and top with caramelized pineapple.
  • Garnish with chopped green onions and sesame seeds before serving.

Notes

Marinate the chicken for up to 4 hours for enhanced flavor.
Keyword chicken, grill, marinade, pineapple