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
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)
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
Save Gluten alert Most soy sauce contains wheat use gluten free soy sauce if needed
Preparation Details
Preparation Time 15 minutes Cooking Time 35 minutes Total Time 50 minutes
Category & Yield
Category Main Dish Difficulty Easy Cuisine Hawaiian Inspired Yield 4 servings Diet Dairy Free
Required Tools
9×13 inch baking dish Large skillet Mixing bowls Whisk Foil Cutting board and knife
Save This tropical chicken dish comes together quickly and is sure to please any crowd
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well and provide a leaner option, though thighs offer more juiciness and tenderness.
- → How does the glaze thicken during baking?
The cornstarch in the sauce combines with the pineapple juice and other liquids, thickening into a glossy glaze as it cooks.
- → What can I substitute for rice vinegar?
Apple cider vinegar is a great alternative, adding a mild tang that complements the sweet and savory flavors.
- → Is it possible to add heat to the dish?
Yes, red pepper flakes or a dash of hot sauce can be included to add a spicy kick.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator. The flavors deepen over time and it reheats well.