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4.4 from 333 votes

Brown Sugar Pineapple Chicken

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. 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

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

% 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.