Brown Sugar Pineapple Chicken
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
12 mins
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Additional Time
4 hrs
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Total Time
4 hrs 22 mins
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Servings
6
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Calories
457 kcal
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Course
Main Course
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Cuisine
American
Brown Sugar Pineapple Chicken
Description
Brown Sugar Pineapple Chicken uses tender chicken pieces marinated in a complex mixture containing pineapple juice, brown sugar, and various acidic and savory elements including red wine vinegar, soy sauce, Dijon mustard, and optional sriracha. The marinade infuses the chicken with sweet, tangy, and mildly spicy flavors while helping to tenderize the meat. Grilling the chicken ensures a lightly charred surface with juicy interior while grilling pineapple slices brushed with melted butter adds caramelized sweetness and moisture.
The dish serves well with cooked rice and garnishes such as green onions and orange zest that bring freshness and citrus notes to the plate. It offers a balanced contrast of smoky grilled flavor with tropical sweetness from pineapple and brightness from lemon juice in the marinade.
For stovetop preparation, the chicken can be cooked in a non-stick skillet with similar timing and browning to replicate the grilled effect. Thickening reserved marinade with cornstarch creates a glaze coating the cooked chicken for additional flavor and moisture. Adjusting chicken cut from tenderloins to thin-cut breasts is possible by pounding or butterflying to maintain a similar cooking time and texture.
Ingredients
- 2 pounds chicken tenderloin 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 soy sauce low sodium
- 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
- rice for serving, cooked white or brown
- 12 pineapple canned or fresh, slices
- ¼ cup butter melted
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
- Use thin-cut chicken breasts by pounding or butterflying if tenderloins are not available.
- The marinade doubles as a glaze by thickening with cornstarch and reheating after cooking.
- Pineapple slices should be brushed with melted butter before grilling for caramelization.
- On stovetop, cook chicken undisturbed 2-3 minutes per side, then cover and finish cooking until done.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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