If you’re in the mood for a sweet and savory dinner that’s as satisfying as takeout but twice as wholesome, this Baked Pineapple Chicken is a must-try. Juicy chunks of chicken bake in a glossy, tangy glaze made from pineapple juice, brown sugar, soy sauce, and a touch of vinegar—giving you that irresistible sticky-sweet finish.
The best part? Everything bakes in one dish, and the prep is minimal. It’s a perfect go-to recipe for busy weeknights, lazy Sundays, or meal prepping for the week ahead.
Why You’ll Love This Recipe
This dish is one of those crowd-pleasing meals that tastes like it took way more effort than it actually did. Here’s why it’s going to become a favorite in your kitchen:
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One-pan convenience – Fewer dishes, more flavor
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Sweet, sticky, and savory glaze – A perfect balance of bold and bright
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Customizable heat – Add chili flakes for a spicy twist
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Great for leftovers – Tastes even better the next day
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Kid-friendly – That pineapple sweetness is a hit with all ages
It’s a comfort food classic, made with everyday ingredients and elevated by the natural sweetness of pineapple.
Ingredients
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1.5 pounds boneless, skinless chicken breasts or thighs, cut into medium chunks
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1 can (20 oz) pineapple chunks, with juice (do not drain)
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½ cup brown sugar (light or dark)
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⅓ cup soy sauce (low sodium preferred)
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2 tablespoons rice vinegar
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1 teaspoon ground ginger (or 1 tablespoon fresh grated)
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1 tablespoon cornstarch
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2 tablespoons olive oil
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1 teaspoon garlic powder
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Salt and pepper, to taste
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Red pepper flakes (optional, for heat)
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Chopped green onions (optional, for garnish)
Tip: You can find a full list of ingredients and measurements in the recipe card below
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Season the Chicken
Pat chicken dry and season with salt, pepper, and garlic powder on all sides.
3. Brown the Chicken
Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken for about 4 minutes total, turning occasionally, until golden brown but not fully cooked through.
4. Make the Pineapple Glaze
In a bowl, whisk together the brown sugar, soy sauce, pineapple juice from the can, rice vinegar, ground ginger, and cornstarch until smooth and fully dissolved.
5. Assemble the Dish
Transfer the browned chicken to your prepared baking dish. Pour the pineapple chunks (with juice) over the chicken, then drizzle the glaze evenly over everything. Gently toss to coat.
6. Bake Covered
Cover the dish tightly with foil and bake for 25–30 minutes, until the chicken is fully cooked (internal temp 165°F) and the sauce has thickened.
7. Caramelize Uncovered
Remove the foil and return the dish to the oven for another 5–10 minutes. This helps caramelize the glaze and gives it that golden, sticky texture.
8. Rest and Garnish
Let the dish rest for 5 minutes before serving. Sprinkle with chopped green onions or reserved pineapple chunks for added freshness.
Variations
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Spicy Pineapple Chicken: Add ½–1 teaspoon red pepper flakes to the glaze
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Hawaiian-style: Stir in some chopped red bell peppers or cooked ham before baking
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Low-carb version: Use a sugar substitute like monk fruit sweetener and serve over cauliflower rice
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Extra veggies: Add snap peas, onions, or carrots into the baking dish
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Grilled version: Brown chicken on a grill pan and finish baking in foil on the grill
Heating and Storage
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Store: Leftovers keep well in an airtight container in the fridge for up to 4 days.
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Freeze: Freeze cooked and cooled chicken in a freezer-safe container for up to 2 months.
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Reheat: Warm gently in the microwave or on the stovetop. Add a splash of water or pineapple juice if the sauce thickens too much.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but make sure to add extra pineapple juice or water to replace the canned juice for the glaze.
What cut of chicken works best?
Both breasts and thighs work well, but thighs stay juicier during baking.
Can I make this in advance?
Yes. Prepare the entire dish up to the point of baking, cover it, and refrigerate. Then bake when ready to serve.
Is this dish gluten-free?
Use tamari or a certified gluten-free soy sauce to make it gluten-free.
What can I serve with pineapple chicken?
Great with steamed rice, quinoa, cauliflower rice, or stir-fried veggies.
Can I skip browning the chicken?
Technically yes, but browning adds a great texture and flavor. It’s worth the extra step.
How do I make the sauce thicker?
Make sure the cornstarch is fully dissolved, and don’t skip the uncovered baking step—it helps the glaze reduce and thicken.
Can I cook this in a slow cooker?
Yes. Brown the chicken first, then cook everything on LOW for 4–5 hours or HIGH for 2–3 hours.
Can I use chicken tenders?
Absolutely. Just reduce cooking time slightly as tenders cook faster.
What’s the best way to reheat leftovers?
Microwave on medium in 1-minute bursts or reheat gently on the stovetop with a splash of water.
Conclusion
This baked pineapple chicken is simple, flavorful, and delivers that perfect balance of savory and sweet in every bite. With juicy chicken, caramelized glaze, and bursts of pineapple, it’s a satisfying, fuss-free dinner the whole family will love. Serve it over rice or enjoy it straight from the pan—either way, it’s guaranteed to become a regular in your meal rotation.
Print
Baked Pineapple Chicken (Sweet, Savory & Easy)
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Halal
Description
Sweet, sticky, and savory, this baked pineapple chicken features juicy chunks of chicken smothered in a tangy brown sugar-soy glaze with pineapple chunks. Perfect for a quick, family-friendly dinner!
Ingredients
1.5 lbs boneless skinless chicken breasts or thighs, cut into medium chunks
1 can (20 oz) pineapple chunks, with juice
½ cup brown sugar (light or dark)
⅓ cup soy sauce (low sodium)
2 tbsp rice vinegar
1 tsp ground ginger (or 1 tbsp fresh grated)
1 tbsp cornstarch
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
Red pepper flakes (optional)
Chopped green onions (optional garnish)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Season chicken with salt, pepper, and garlic powder.
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Heat olive oil in a skillet over medium-high heat. Brown chicken for 4 minutes total. Transfer to baking dish.
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In a bowl, whisk brown sugar, soy sauce, pineapple juice from the can, rice vinegar, ginger, and cornstarch until smooth.
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Pour pineapple chunks with juice over chicken. Add the glaze and stir gently to coat.
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Cover with foil and bake for 25–30 minutes until chicken is fully cooked.
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Uncover and bake an additional 5–10 minutes to caramelize the sauce.
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Rest 5 minutes, garnish with green onions if desired, and serve.
Notes
- Use fresh pineapple with added juice if preferred.
- Add red pepper flakes for a spicy version.
- Pairs great with rice, stir-fried veggies, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired / Fusion
