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–+ servings
Brown Sugar Pineapple Chicken

Irresistible Brown Sugar Pineapple Chicken for Your BBQ Bliss

Enjoy a mouthwatering blend of sweet brown sugar and tangy pineapple in this Brown Sugar Pineapple Chicken recipe.
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Prep Time 10 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Brown Sugar Can use coconut sugar for a lighter flavor.
  • 1/2 cup Pineapple Juice Fresh juice is ideal but canned works well too.
  • 1/4 cup Low-Sodium Soy Sauce Substitute with tamari for gluten-free option.
  • 2 tablespoons Olive Oil Can be switched with avocado oil.
  • 2 tablespoons Rice Vinegar / Apple Cider Vinegar White vinegar can be used in a pinch.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great alternative.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ground Ginger Grated fresh ginger can replace powdered if desired.
  • 1/2 teaspoon Red Pepper Flakes Optional for spice lovers.
For the Chicken
  • 2 pounds Boneless Chicken Thighs/Breasts Juicy and tender; bone-in pieces can be used with adjusted cooking time.
  • 2 tablespoons Oil for Searing/Grilling Any neutral oil will do.
For Garnish
  • 2 tablespoons Green Onions Optional, adds color and flavor.
  • 1 tablespoon Sesame Seeds Optional, delightful finishing touch.

Equipment

  • Mixing Bowl
  • grill
  • Baking dish
  • Skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl or resealable bag, combine brown sugar, pineapple juice, low-sodium soy sauce, olive oil, rice vinegar, garlic powder, onion powder, ground ginger, and red pepper flakes if using. Whisk until fully blended. Add the chicken and refrigerate for at least 1 hour.
  2. If grilling, preheat the grill to medium-high heat, around 400°F (200°C). Lightly oil the grates. Remove chicken from refrigerator and let come to room temperature for about 10 minutes.
  3. Place chicken on the preheated grill. Grill each piece for about 5-6 minutes per side, brushing with marinade. Aim for an internal temperature of 165°F (74°C).
  4. For baking, preheat your oven to 400°F (200°C). Arrange marinated chicken in a baking dish and bake for 20-25 minutes, basting with marinade once or twice.
  5. For stovetop cooking, heat a tablespoon of oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side, adding any remaining marinade during the last 2 minutes.
  6. Once cooked, let chicken rest for 5 minutes, then garnish with green onions and sesame seeds before serving.

Nutrition

Serving: 4piecesCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 350mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Marinate for 6-12 hours for deeper flavors; avoid marinating longer than 24 hours to prevent mushy chicken. For a thicker glaze, simmer leftover marinade for 5 minutes before serving.

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