Brown Sugar Pineapple Chicken

Name: Brown Sugar Pineapple Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 4 h 22 min
Yield: 6 serving
Ingredients: 2 pounds chicken tenderloins; ¼ cup olive oil; 2 teaspoons cornstarch; 1 cup pineapple juice; 6 tablespoons brown sugar; 2 tablespoons lemon juice; 2 tablespoons ketchup; 2 tablespoons red wine vinegar; 1 tablespoon low sodium soy sauce; 1 tablespoon Dijon mustard; ½ teaspoon Sriracha; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon ground ginger; ½ teaspoon onion powder; green onions; orange zest; cooked white or brown rice; 12 pineapple slices; ¼ cup butter

User Reviews

4.4

333 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 22 mins
Servings
6
Calories
457 kcal
Course
Main Course
Cuisine
American

Brown Sugar Pineapple Chicken

Tiffany Guzman

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Marinated, grilled, and glazed to perfection, this sweet and delicious Brown Sugar Pineapple Chicken is destined to be a family favorite!

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Ingredients

Servings

2 pounds chicken tenderloins (see note)
¼ cup olive oil
2 teaspoons cornstarch

Marinade

1 cup pineapple juice
6 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons ketchup
2 tablespoons red wine vinegar
1 tablespoon low sodium soy sauce
1 tablespoon Dijon mustard
½ teaspoon Sriracha optional
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon onion powder

Garnish

green onions
orange zest
cooked white or brown rice for serving
12 pineapple slices canned or fresh
¼ cup butter melted

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Instructions

Whisk the marinade ingredients together in a medium bowl. Add 1/3 cup of the marinade to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken to the bag, seal it, and let the chicken marinate for 2-4 hours in the refrigerator. Refrigerate the reserved glaze in the bowl covered with plastic wrap.
When you're ready to grill, let the chicken sit out at room temperature for 15 to 30 minutes. Meanwhile, preheat the grill to medium heat, 375 to 450 degrees F, and grease the grill.
Remove the chicken from the marinade, letting the excess sauce drip back into the bag. Grill the chicken undisturbed for 5 to 6 minutes per side, or until the chicken is cooked through. (165 degrees F internal temperature)
If you're using canned pineapple, drain any liquid from the can and pat the slices dry. Then brush the pineapple with melted butter and pop them onto the grill too. Brush the other side of the pineapple with butter. Cook for 2-3 minutes per side before removing from the grill.
Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons of cornstarch. Cover the saucepan and place it on the grill (or stovetop) and bring the glaze to a simmer. (This can be done after the chicken is cooked if you don't have room on your grill.) Once simmering, remove the lid and whisk until thickened.
Brush the cooked chicken and pineapple with glaze and serve any extra glaze as a sauce for the rice. Garnish chicken with orange zest and green onions. Serve warm.

Notes

If you prefer to use chicken boneless skinless chicken breasts instead of tenderloins, you'll need to prep them a little. You can either pound the breasts between two pieces of plastic wrap until they're thin or butterfly the breasts in half to create two thinner pieces. (Or you can just buy thin-cut breasts from the store)
Stove Top Directions:
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on the thickness of the chicken), or until the chicken is cooked through. Remove to a plate and tent with foil.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on the thickness of the chicken), or until the chicken is cooked through. Remove to a plate and tent with foil.
Whisk 2 teaspoons cornstarch to reserved Glaze and add to the now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken to Glaze and toss to coat. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).

Nutrition Information

Show Details

Serving 3tenders & 2 pineapple slices Calories 457kcal (23%) Carbohydrates 38g (13%) Protein 33g (66%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.3g Cholesterol 113mg (38%) Sodium 796mg (33%) Potassium 814mg (23%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 322IU (6%) Vitamin C 19mg (21%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 457 kcal

% Daily Value*

Serving	3tenders & 2 pineapple slices
Calories	457kcal	23%
Carbohydrates	38g	13%
Protein	33g	66%
Fat	19g	29%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.3g	15%
Cholesterol	113mg	38%
Sodium	796mg	33%
Potassium	814mg	17%
Fiber	2g	8%
Sugar	33g	66%
Vitamin A	322IU	6%
Vitamin C	19mg	21%
Calcium	48mg	5%
Iron	1mg	6%