5-Star Brown Sugar Pineapple Chicken
A delightful dish combining the sweet and savory flavors of brown sugar and pineapple, perfect for grilling, baking, or pan-searing.
Ingredients
For the Marinade
- ½ cup brown sugar (light or dark)
- ½ cup pineapple juice (fresh or canned)
- ⅓ cup low-sodium soy sauce
- 2 tbsp olive oil
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- ½ tsp red pepper flakes (optional) Adjust spiciness to taste
For the Chicken
- 2 lbs boneless, skinless chicken thighs or breasts Can substitute with pork or tofu
- 1 tbsp oil for searing or grilling
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
Marinate the Chicken
- In a medium bowl or large resealable bag, whisk together all marinade ingredients. Add chicken and toss to coat. Seal and refrigerate for at least 1 hour, ideally overnight for best flavor.
Choose Your Cooking Method
- Option A: Grill - Preheat grill to medium-high and lightly oil the grates. Grill chicken for 5–6 minutes per side or until the internal temperature reaches 165°F (74°C). Brush with extra marinade while grilling, then discard any remaining marinade.
- Option B: Bake - Preheat oven to 400°F (200°C). Arrange marinated chicken in a baking dish. Bake for 20–25 minutes, basting once or twice with remaining marinade until the chicken is golden and cooked through.
- Option C: Pan-Sear - Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes per side until caramelized and fully cooked. Add a little leftover marinade during the last 2 minutes for a quick glaze.
Garnish & Serve
- Let chicken rest for 5 minutes before slicing. Garnish with green onions and sesame seeds if desired.
Notes
Leftover chicken can be stored in an airtight container for up to three days. To reheat, warm it in the oven at 350°F (175°C) or microwave in short intervals. For longer storage, consider freezing the marinated or cooked chicken.