Brown Sugar Pineapple Chicken

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4.4 from 333 votes

This recipe features chicken tenderloins marinated in a pineapple juice-based mixture combined with brown sugar, lemon juice, and tangy condiments, delivering a balance of sweet and savory flavors with a hint of spice. Grilling the chicken and pineapple slices alongside each other enhances the dish with caramelized edges and a smoky note. The marinade tenderizes the chicken and creates a sticky glaze when cooked, resulting in a moist texture and bright flavor profile.

Prep Time

10 mins

Cook Time

12 mins

Additional Time

4 hrs

Total Time

4 hrs 22 mins

Servings: 6

Calories: 457 kcal

Course: Main Course

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 457

% 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.