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Brown Sugar Pineapple Chicken

A warm, inviting dish that combines juicy chicken with a savory-sweet marinade of brown sugar and pineapple, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Family-Friendly
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • ½ cup brown sugar Sweetens the marinade and creates a beautiful glazing.
  • ¼ cup soy sauce Contributes umami depth for flavor balance.
  • 2 cloves garlic, minced Adds fragrance and aromatic richness.
  • 1 tbsp fresh ginger, grated Provides a zesty bite; can substitute with ground ginger if necessary.
  • 2 tbsp olive oil Helps the marinade cling and adds healthy fats.
  • ½ tsp chili flakes Optional for spice; introduces a mild kick that brightens flavors.
  • 2 tbsp lime juice Freshens up the dish and balances sweetness.
  • Salt and pepper to taste Salt and pepper to taste Essential for flavor enhancement.
Main ingredients
  • 4 pieces boneless, skinless chicken breasts (or thighs) Your choice! Thighs will offer a more succulent taste.
  • 1 cup pineapple chunks (fresh or canned in juice) Adds natural sweetness; fresh gives more texture.
  • Fresh cilantro for garnish Fresh cilantro for garnish A vibrant touch that enhances the visual appeal.

Method
 

Preparation
  1. Preheat your grill (medium-high heat) or oven (375°F / 190°C) for even cooking.
  2. In a mixing bowl, whisk together brown sugar, soy sauce, minced garlic, grated ginger, olive oil, chili flakes, lime juice, salt, and pepper to prepare the marinade.
Marinating
  1. Place chicken in a resealable bag or shallow dish, pour half of the marinade over it, and refrigerate for at least 30 minutes or overnight for best results.
Cooking
  1. For grilling, remove chicken from the marinade and grill for 6-8 minutes per side, basting with the marinade during cooking. Grill pineapple slices alongside to caramelize.
  2. For baking, transfer the marinated chicken to a baking dish, pour remaining marinade over the top, and add pineapple chunks. Bake for approximately 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  3. For slow cooking, place chicken and pineapple in a slow cooker. Pour marinade over them and cook on low for 4-5 hours.
Serving
  1. Garnish with fresh cilantro and serve warm with steamed rice or grilled veggies.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken. You can freeze this dish; allow it to cool completely before storage.