Go Back

Spicy Pineapple Brown Sugar Chicken

Spicy Pineapple Brown Sugar Chicken is a sweet and spicy dish that combines juicy chicken with the tanginess of pineapple and the rich sweetness of brown sugar. The added spice gives it a delightful kick, balancing out the flavors for a perfect tropical-inspired meal. Whether grilled, baked, or pan-fried, this dish is ideal for weeknight dinners or backyard BBQs.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Fusion, Tropical
Servings 4
Calories 350 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Ziplock bag or shallow dish (for marinating)
  • Grill pan, skillet, or baking sheet
  • Tongs or spatula
  • Cutting board and knife
  • Basting brush (optional)

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • 1 cup pineapple juice fresh or canned
  • ½ cup brown sugar packed
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 2 tsp chili flakes or more for extra heat
  • 2 cloves garlic minced
  • 1 tsp ground ginger
  • ½ tsp paprika
  • Salt and pepper to taste
  • 1 cup pineapple chunks fresh or canned
  • 1 small jalapeño sliced (optional for extra heat)
  • Fresh cilantro or parsley for garnish optional

Instructions
 

  • Marinate the chicken:
  • In a mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, olive oil, chili flakes, minced garlic, ground ginger, paprika, salt, and pepper.
  • Place the chicken in a ziplock bag or shallow dish and pour the marinade over it. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes (or up to 2 hours for a stronger flavor).
  • Preheat:
  • If grilling or baking, preheat the grill to medium heat or the oven to 375°F (190°C).
  • Cook the chicken:
  • Grill: Remove the chicken from the marinade and place it on the grill. Grill each side for 5-7 minutes or until fully cooked (internal temperature reaches 165°F/74°C). Baste occasionally with the marinade for extra flavor.
  • Pan-fry: Heat a skillet over medium-high heat with a little oil. Sear the chicken for 6-7 minutes per side until browned and cooked through.
  • Bake: If baking, transfer the chicken to a baking dish and pour some of the remaining marinade over it. Bake for 25-30 minutes, basting halfway through.
  • Add pineapple chunks:
  • In the last 5 minutes of cooking, add the pineapple chunks to the grill, pan, or baking sheet to caramelize slightly, or heat them separately in a skillet for a few minutes until golden.
  • Optional jalapeño: If you want more heat, grill or sauté the jalapeño slices along with the chicken and pineapple.
  • Serve:
  • Once cooked, remove the chicken from the heat. Let it rest for a couple of minutes before slicing.
  • Garnish with fresh cilantro or parsley if desired and serve with the caramelized pineapple chunks on the side or on top.

Video

Notes

  • You can adjust the spice level by adding more or less chili flakes or jalapeños.
  • For extra flavor, grill or sauté the pineapple chunks until caramelized before serving.
  • This dish pairs well with rice, quinoa, or a light salad.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
  • To make this dish gluten-free, use tamari or a gluten-free soy sauce substitute.
Keyword Spicy Pineapple Brown Sugar Chicken