Baked pineapple chicken. This easy yet delicious recipe will elevate your dinner to new heights. You’ll love the sticky sauce, juicy chicken and the combination with caramelized pineapple. Whether you’re looking to shake up your dinner routine or host a gathering, this chicken recipe is a real showstopper.
If you love sweet and savory tastes, try my Chicken Teriyaki Pineapple Bowls, Sheet pan pineapple BBQ chicken or Honey Cajun Salmon.
The best pineapple chicken recipe
There’s a lot of debate surrounding pineapple on pizza, but pairing pineapple with chicken is a no-brainer. The thighs are complemented by pineapple juice and soy sauce, providing that perfect balance of sweet and savory, keeping them juicy throughout.
The best part about this recipe, aside from the standout flavor, of course, is its super easy preparation and affordable ingredients, many of which you may already have in your pantry. A favorite for weeknight dinners and a must-have for hosting, this chicken recipe will bring some amazing flavors right to your table.
Pair these rich flavors with a side of fluffy jasmine rice to soak up the delicious pan sauce. And a crisp, vibrant salad is the perfect refreshment to go alongside this mouthwatering dish.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Pineapple chicken ingredients
- Chicken Thighs: Opt for bone-in, skin-on thighs for the juiciest and most tender results. The bone and skin help to protect the meat from overcooking and drying out. Drumsticks or chicken legs can also be used.
- Pineapple: Fresh pineapple yields the best result.
- Chicken seasoning: A blend of salt, black pepper, sweet paprika and garlic powder.
- Unsalted Butter and Olive Oil: For frying the chicken to achieve crispy-skinned thighs.
- Garlic and Ginger: Essential aromatics for enhancing flavor.
- Pineapple Juice: The key ingredient in the sauce, adding a sweet, delicious taste. Canned, bottled, or boxed pineapple juice works best.
- Low Sodium Soy Sauce: Adds a savory saltiness and helps to balance the sweetness of the pineapple juice and brown sugar. For gluten sensitivity, opt for a gluten-free soy sauce alternative or gluten-free tamari.
- Brown Sugar: Enhances sweetness and lends a syrupy consistency to the sauce. Honey is a great substitute.
- Tomato Ketchup: Adds extra flavor.
- Sesame Oil: Imparts a nice toasted flavor.
- Chives: For garnish, scallions can also be used.
What to serve with baked pineapple chicken thighs
- Jasmine rice
- Bread
- Buttered pasta
- Crisp cucumber salad
- Steamed green beans
- Tangy tomato salad
Recipe tips
- For a spicy kick, consider adding sriracha or sambal oelek to the sauce.
- If you’re pressed for time and aiming to prepare this dish in just 30 minutes, you can use chicken fillets instead of thighs and cook them on the stove. Here’s how: Season the fillets and sear them for 5 minutes per side. Follow the sauce preparation instructions as written, adding 1 teaspoon of cornstarch to thicken the sauce. Return the fillets to the pan, and simmer for about 5 minutes until they’re cooked through.
Storage and freezing
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
- You may also want to freeze the leftovers. To do so, allow the chicken to cool before transferring it to freezer-friendly containers. Freeze for up to 3 months.
How to reheat pineapple chicken leftovers
Let thaw overnight in the fridge. Leave your pineapple chicken out to let it come to room temperature for about 20 minutes. Slide it into the oven and bake for 15 minutes or until heated through.
Tools for this recipe
Large braiser or oven-safe skillet – Ideal for searing the chicken until golden, then transferring straight to the oven to finish baking. One pan means more flavor and less cleanup. This is the one I use and love.
Baked Pineapple Chicken
Ingredients
- 8 chicken thighs - bone-in/skin-on
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- ½ fresh pineapple
- 8 garlic cloves
- 1 tbsp grated ginger
- ¾ cup pineapple juice
- 3 tbsp brown sugar
- 1 tbsp toasted sesame oil
- ½ cup low sodium soy sauce
- 3 tbsp tomato ketchup
- 1 tsp chili flakes - for sprinkling, more or less to taste
- 1 tbsp chopped chives
Instructions
- Preheat the oven to 400℉/200℃.
- To a bowl, add chicken, salt, pepper, paprika and garlic powder. Rub the chicken with spices. Set aside.
- Slice off the top and bottom of the pineapple. Slice the pineapple into two equal parts. Next slice off the skin and cut the pineapple into thin slices. Remove the core from each slice. (watch the video for an easy step-by-step guide)
- Mince the garlic cloves, grate the ginger and chop the chives.
- Heat oil and butter over medium high in a large ovenproof skillet or pan. Add chicken thighs skin-side down, cook for 2 minutes. Reduce the heat to medium and cook for 10 minutes, moving the chicken around every couple of minutes to prevent from sticking to the bottom. Turn, cook for 5 minutes more. Remove thighs from skillet onto a clean plate.
- In the same skillet. Place pineapple slices in a single layer, sear 1 minute per side. Remove from skillet.
- Add garlic and ginger, sauté for 1 minute until fragrant. Deglaze with pineapple juice and simmer for 2 minutes, while scraping up the brown bits on the bottom of the skillet.
- Add brown sugar, sesame oil, soy sauce and ketchup. Stir to combine and simmer for 3 minutes until the sauce starts to thicken. Return chicken to the skillet, skin-side up.
- Transfer to the oven and bake uncovered for 25 minutes.
- Remove from the oven and garnish with chili flakes and pineapple slices. Return the skillet to the oven and bake uncovered for 15 minutes more at 320℉/160℃.
- Finish off with chives. Enjoy!!
Video
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