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Chicken gets extra juicy when you smother it in a tangy-sweet pineapple glaze. You’ll get those vacation vibes in every forkful. Brown sugar adds a cozy toffee-like depth, and ginger's zing with pineapple’s sunshine makes this a regular favorite at our table. It always puts everyone in a good mood, whether it’s just a Wednesday or we’re hanging out with friends on the weekend.
The first time I made this, my kids jumped at the chance to thread chicken with pineapple onto skewers while we fired up the grill. It turned into a frequent go-to because they’re hooked on the sweet cookout taste, and I love that I can get everything ready ahead of time.
Tasty Ingredients
- Chopped fresh cilantro: pop this on top for fresh color and a clean finish
- Pineapple chunks: juicy and bold, using fresh is best, but well-drained canned (in juice, not syrup) totally works
- Salt and pepper: brings all the flavors together, add right before you start cooking
- Chicken thighs or breasts—boneless, skinless: they’re the main act; grab the freshest kind you can for a tender result
- Chili flakes: want some gentle heat? These are totally your choice—add however much you dig
- Fresh lime juice: the sour punch that brightens everything, and fresh-squeezed really shines
- Grated ginger: makes things warm, spicy, and fragrant, so pick plump roots at the store
- Brown sugar: for sweet and molasses-y caramel vibes, light or dark depending how deep you want it
- Soy sauce: brings saltiness and that rich umami, use low-sodium if you're cutting salt
- Olive oil: keeps everything juicy and lets that marinade stick, extra virgin is even tastier
- Minced fresh garlic: brings loads of bold flavor to the sauce
Simple How-To Steps
- Garnish and Plate Up:
- Move the cooked chicken onto a platter or your plates. Shower with cilantro and grab some rice or veggies to soak up every last drizzle of pineapple sauce.
- Time to Cook:
- If grilling, drop the chicken pieces on a hot grill, and give 'em roughly six to eight minutes per side, basting with the leftover marinade every now and then. Toss pineapple slices on too and grill for two minutes a side to turn them smoky-sweet. For baking, put chicken in a baking dish with all that extra marinade and pineapple. Bake at three-seven-five Fahrenheit until it's cooked through and tender, about thirty minutes. Slow cooker fans, layer chicken and fruit in, pour marinade over, and leave it on low for four or five hours until it falls apart.
- Pick Your Cooking Style:
- Feel like baking, slow cooking or grilling? Preheat your oven to 375F, set your slow cooker to low, or get your grill to medium-high, then get ready to cook.
- Give Chicken a Flavor Bath:
- Whisk together brown sugar, olive oil, ginger, lime, soy sauce, and garlic. Lay your chicken pieces in a dish or a zip-top bag, cover with marinade, and turn so every piece gets coated. Pop it in the fridge for at least half an hour—longer is even better—so all that flavor really soaks in.
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Frozen pineapple saves the day if you’re short on time, and the longer you let everything marinate, the deeper the flavors. I always toss in an extra knob of ginger for some cozy heat—my crew jokes about who ends up with the biggest sticky pineapple bite.
Smart Storage
Drop leftovers into a sealed container and stash them in the fridge for up to three days. Extra sauce? Keep it in a little jar so it’s easy to warm and pour later. This one’s awesome for lunches because the taste gets even better after hanging out overnight.
Easy Ingredient Swaps
No fresh pineapple? Canned or frozen does the trick—just drain it well. Need it gluten free? Tamari or coconut aminos swap in for soy sauce. Brown sugar out? Maple syrup is a nice stand-in, but just know it changes the flavor a bit.
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How to Serve It Up
Spoon this chicken over fluffy basmati or jasmine rice to mop up all that sweet and tangy sauce. On the side, try grilled veggies—snap peas, zucchini, bell peppers. If it’s party time, just cut everything up small and skewer for a grab-and-go snack.
Island-Inspired Flavors
Chicken with pineapple borrows from sunny places like Hawaii and Southeast Asia—spots where sweet, sour, and savory blend in the coolest ways. My family loves this dish because it brings out summer memories and those big happy get-togethers.
Common Questions
- → Which chicken should I use?
Chicken thighs stay super moist and soak up the flavors, but chicken breasts work too if you want something leaner. Both are great at holding onto that yummy marinade.
- → Can I swap fresh pineapple for canned?
Definitely—just grab the type packed in juice, not syrup. It’ll still bring the punchy pineapple flavor you need in the sauce and chicken.
- → Got any tips for dialing down the sweetness?
If it's a bit sugary for your taste, add some extra lime juice or even a shot of soy sauce. Feeling bold? Splash in a little rice vinegar for more zip.
- → What's the tastiest way to cook this?
Grill it if you love those smoky pineapple-char edges. Baking and slow-cooking help the sauce mingle and make the chicken extra juicy, too.
- → How long should I let the chicken soak before cooking?
Give it at least half an hour for good flavor, but if you've got extra time, let it chill in the fridge for up to 2 hours to get even tastier.
- → Will this turn out spicy?
Only a tiny bit if you toss in chili flakes—and you can skip them for a gentler flavor or turn them up if you want some kick.