Baked Chicken With Pineapple And Brown Sugar

Baked chicken with pineapple and brown sugar is an easy and delicious dish that’s sure to become your family’s next favorite! If you love pineapple, this crispy baked chicken recipe is going to be a real treat. The flavors really complement one another, and I promise you won’t find any other baked chicken recipes that taste as delicious or have a similar flavor profile.

Pineapple Glazed Baked Chicken

The delicious fruity flavours of Orchard Pineapple Juice makes for a sweet and tangy glaze for this Baked Chicken recipe.

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• 2 people already cooked this dish.
• Total: 120min Preparation: 60min Cooking: 55min Presentation: 5min
• Portions: 8
• Difficulty: Easy   

Ingredients

• 3 Pounds Chicken legs and thighs
• 1/2 Tablespoon Onion Powder
• 2 Teaspoons Garlic Powder
• 3 Tablespoons Vegetable Oil
• 1 Cup ORCHARD® 100% Pineapple Juice 1L Carton
• 10 Grams Maggi Season-Up! Ginger (10g)
• 1/2 Tablespoon Yellow Mustard
• 1/4 Cup Brown Sugar
• 2 Tablespoons Cornstarch dissolved in 6 tbsp water

Instructions

1. Pineapple GlazeIn a sauce pan combine Orchard Pineapple Juice, Maggi Ginger Season Up yellow mustard, brown sugar and bring to a boil. Thicken with corn starch. Set aside.
2. Baked ChickenIn a mixing bowl, combine all dried ingredients. In a separate bowl rub chicken with vegetable oil, sprinkle dry rub over chicken. Marinate for at least 1 hour
3. Remove from bowl and place on a baking tray. Bake covered with foil for 20 minutes in an oven preheated at 350 degrees F.
4. After 10 minutes, coat with pineapple glaze and continue to cook uncovered until chicken is completely cooked and golden brown, approximately 35 minutes, test with a thermometer to reach at least 165 degrees F.
5. Remove for oven let it sit for 10 minutes and serve with remaining pineapple glaze.

Slow Cooker Brown Sugar Pineapple Chicken

Slow Cooker Brown Sugar Pineapple Chicken is an easy weeknight dinner that you can set and forget. Tangy, tender chicken thighs with crispy skin.

This delicious Slow Cooker Meal takes the sweet and sour flavor of Brown Sugar Grilled Pineapple and makes it into an easy chicken recipe.

SLOW COOKER BROWN SUGAR PINEAPPLE CHICKEN

The pineapple chunks and brown sugar give this chicken an amazing blend of the sweet and sour. You won’t be able to get enough of this crispy and tangy chicken. It’s sure to become one of your go-to family dinners for a busy weekday. This Hawaiian Chicken has such a distinct taste from the pineapple, Worcestershire sauce, and brown sugar mixture. An easy Pineapple Chicken that you’re sure to find yourself making over and over again.

The great thing about slow cooker recipes, like this one, is that you can set it up in the morning and have an unbelievably delicious dinner ready at the end of the day. The total time may be several hours, but your crockpot is doing all the work. After cooking the chicken in the crockpot, you can broil it in the oven for a few minutes to make the skin extra crispy. 

For a super simple side dish to round off this Pineapple Chicken recipe into a full meal, make some Light Coconut Rice. It will pair wonderfully with the flavor from the pineapple juice and is easy to make while the chicken recipe is finishing up.

PINEAPPLE CHICKEN KEBABS

Make this Brown Sugar Chicken into a fun kabob dinner. Let the recipe cook in the slow cooker as usual. Once it’s done, cut the Pineapple and Brown Sugar Chicken into bite-sized pieces. Prepare bell peppers, roasted pineapple, sweet potatoes, and other fruits and vegetables. Put out the chicken and complementary ingredients. Everyone can skewer what they want onto their own kebab and enjoy a fun take on this simple recipe.

VARIATIONS ON SLOW COOKER BROWN SUGAR PINEAPPLE CHICKEN

• Chicken Breasts: You can try making this recipe with chicken breasts instead of chicken thighs. Prep boneless chicken breasts the same way and put it in the crockpot with the same ingredients. Boneless chicken breasts cook more quickly. Set the slow cooker to low for 6-8 hours or on high for 3-4 hours to cook the chicken breasts.
• Sauce: There are lots of different flavors you can add to the sauce that will complement the fresh pineapple and sugar mixture. Try replacing the Worcestershire sauce with ketchup, teriyaki sauce, hoisin sauce, barbecue sauce, or soy sauce.
• Add-ins: Try mixing in some more flavor with vegetables and other add-ins. Cauliflower, green onions, green bell pepper, red bell pepper, caramelized onions, or sesame seeds. You can also add seasonings to the recipe like paprika, garlic powder, mustard powder, cumin or cayenne pepper.
• Brown Sugar Garlic Chicken: You can make the recipe with some more garlic flavor. Add in a teaspoon of garlic powder and 8 minced garlic cloves to the chicken.
• Marinade: You can try marinating the chicken to make it extra juicy. Put the chicken in a covered bowl with the Worcestershire sauce, salt, and pepper. Then add in some chicken broth along with the rest of the ingredients. Whisk the marinade together and let the chicken sit for 4-8 hours.

INSTANT POT BROWN SUGAR PINEAPPLE CHICKEN

1. Turn the instant pot onto sauté mode and add olive oil to the bottom.
2. Brown the chicken thighs in the pot on both sides until golden brown. You may need to do this in batches.
3. Add the chicken thighs, Worcestershire sauce, salt, pepper, crushed pineapple, and brown sugar to the instant pot.
4. Lock and pressure cook for 20 minutes. Let sit for 10 minutes, and then quick release.

HOW TO STORE SLOW COOKER BROWN SUGAR PINEAPPLE CHICKEN

• Serve: Don’t leave cooked chicken at room temperature for more than 2 hours.
• Store: To store your Pineapple Chicken recipe, let it cool to room temperature then store it in an airtight container in the fridge. It will last well for 3-4 days.
• Freeze: This is also a great recipe to make ahead. You can freeze Brown Sugar Pineapple Chicken for up to 4 months. To reheat the chicken, let it defrost in the fridge overnight. You can reheat the chicken in the oven, then add some extra fresh pineapple chunks.

BROWN SUGAR PINEAPPLE CHICKEN

I LOVE SHARING MY FAVORITE GRILLING RECIPES WITH MY FOODIE FRIENDS LIKE MY NEW OBSESSIVE WORTHY STICKY, SWEET AND TANGY BROWN SUGAR PINEAPPLE CHICKEN!

The chicken is marinated in a delectable pineapple sauce which doubles as the tantalizing Brown Sugar Pineapple Glaze that you brush all over your chicken after grilling. This is one of my favorite methods of cooking – to reserve some of the marinade, whisk it with cornstarch and it instantly becomes your glaze – double the flavor WITHOUT double work!

The to-live-for marinade/glaze is a harmonious concoction of brown sugar, pineapple juice, lemon juice, ketchup, soy, and Dijon for added depth and some spices. This ingredient list might seem a bit lengthy but keep in mind, you are simply whisking the ingredients together and that is all your prep work for a total of maybe 5 minutes AND you have almost zero dishes – another fabulous thing about grilling.

Happy summer and happy grilling with Brown Sugar Pineapple Chicken!

Brown Sugar Pineapple Chicken

I love sharing my favorite grilling recipes with my foodie friends like my new obsessive worthy sticky, sweet and tangy Brown Sugar Pineapple Chicken!

Prep Time:10 minutes

Cook Time:12 minutes

Total Time:22 minutes

Course: Main Dish

Cuisine: American

Keyword: chicken

Servings: 6 servings

Calories: 335kcal

Ingredients

• 2 pounds chicken tenderloins or boneless skinless chicken breasts, pounded thin
• 1/4 cup olive oil
• 2 teaspoons cornstarch

Chicken Marinade/Glaze:

• 1 cup canned pineapple juice
• 1/3 cup + 1 tablespoon brown sugar lightly packed
• 2 tablespoons lemon juice
• 2 tablespoons ketchup
• 2 tablespoons red wine vinegar
• 1 tablespoon low sodium soy sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sriracha optional
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder

Garnish:

• green onions
• extra sriracha to taste

Instructions

• Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate reserved the glaze separately.
• When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes. Meanwhile, grease and preheat grill to medium heat, 375 to 450°F.
• Drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 5 to 6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
• Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove) and bring to a simmer (this can be done after the chicken is cooked if you don’t have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
• Garnish chicken with orange zest and green onions (optional).

Notes

*Prep time will vary due to marinating time.

STOVE TOP DIRECTIONS:

1. Heat one tablespoon 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 thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.
2. Whisk 2 teaspoons cornstarch to reserved Glaze and add to 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

Calories: 335kcal | Carbohydrates: 20g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 739mg | Potassium: 648mg | Sugar: 17g | Vitamin A: 70IU | Vitamin C: 8.2mg | Calcium: 23mg | Iron: 0.9mg