Sweet, tangy, slightly spicy, and irresistibly juicy — this Pineapple Chicken Recipe is everything a weeknight dinner should be. If you’re looking for a bold, flavor-packed chicken dish that tastes like it came from your favorite restaurant but is simple enough to make at home, you’ve just found it.

This recipe combines tender chicken with a vibrant pineapple glaze infused with brown sugar, Dijon mustard, soy sauce, and a subtle kick of chili paste. The result? A perfectly balanced sweet-and-savory dish with caramelized edges and a glossy finish. Whether grilled outdoors or cooked on the stovetop, this pineapple chicken delivers restaurant-quality flavor with minimal effort.

Let’s dive into why this recipe deserves a permanent place in your dinner rotation.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy Preparation – Simple marinade, flexible cooking methods, and minimal prep time.
• Incredible Flavor Balance – Sweet pineapple juice, tangy vinegar, savory soy sauce, and gentle heat from chili paste create depth and complexity.
• Perfect for Any Occasion – Ideal for weeknight dinners, summer BBQs, meal prep, or casual entertaining.
• Juicy, Tender Results – Marinating ensures the chicken stays moist and flavorful.
• Better Than Takeout – Fresh ingredients and customizable spice levels.
• Versatile Cooking Options – Grill it for smoky char or cook it in a skillet for convenience.

What sets this version apart is the dual-purpose marinade and glaze technique. Part of the marinade flavors the chicken, while the reserved portion is thickened into a luscious finishing sauce — ensuring maximum flavor without waste.

Ingredients Needed

Here’s everything you’ll need to make this flavorful pineapple chicken.

For the Chicken

• 2 pounds chicken tenderloins OR skinless chicken breasts, pounded to an even thickness (ensures even cooking)
• ¼ cup olive oil, divided (for marinade and cooking)
• 2 teaspoons cornstarch (for thickening the glaze later)

For the Marinade & Glaze

• 1 cup canned pineapple juice (100% juice, not syrup)
• ⅓ cup + 1 tablespoon packed brown sugar (adds caramel depth)
• 1–2 tablespoons fresh lemon juice (use 1 for milder tang, 2 for brighter acidity)
• 2 tablespoons ketchup (adds subtle tomato richness)
• 2 tablespoons red wine vinegar (balances sweetness)
• 2 tablespoons low-sodium soy sauce (for savory umami)
• 1 tablespoon Dijon mustard (adds complexity and slight sharpness)
• 1–2 teaspoons Asian chili paste (such as Sambal Oelek, adjust to heat preference)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• ½ teaspoon onion powder

Optional Garnish

• Fresh chopped green onions
• Extra chili sauce for heat lovers
• Fresh lemon zest for brightness

How to Make Pineapple Chicken Recipe

Step 1: Prepare the Marinade

In a medium bowl, whisk together the pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, Dijon mustard, chili paste, salt, garlic powder, ginger, and onion powder.

Whisk until the sugar is fully dissolved and the mixture looks smooth and cohesive. This step ensures even flavor distribution.

Step 2: Marinate the Chicken

Measure out ⅓ cup of the marinade and transfer it to a large freezer bag. Whisk in ¼ cup olive oil to enrich the marinade and help it cling to the chicken.

Add the chicken pieces, seal the bag, and massage gently to coat evenly.

Refrigerate for 2–4 hours.
This marinating time allows the pineapple enzymes and acids to tenderize the chicken while infusing it with flavor.

⚠ Important: Refrigerate the remaining marinade separately — this will later become your glaze.

Step 3: Bring to Room Temperature

Before cooking, remove the chicken from the refrigerator and let it rest at room temperature for 15–30 minutes.

This ensures more even cooking and prevents the outside from overcooking while the inside remains underdone.

GRILL METHOD

Step 4: Preheat the Grill

Preheat your grill to medium heat (375–450°F) and lightly oil the grates to prevent sticking.

Step 5: Grill the Chicken

Remove the chicken from the marinade and pat dry with paper towels. Drying is essential — it promotes better browning and caramelization.

Place chicken on the grill and cook undisturbed for 3–4 minutes per side.

Look for:

• Golden grill marks
• Slight caramelization
• Internal temperature of 165°F

Avoid pressing down on the chicken — this releases juices and dries it out.

Step 6: Prepare the Glaze

While the chicken cooks, pour the reserved marinade into a small saucepan. Whisk in 2 teaspoons cornstarch until smooth.

Bring to a gentle simmer, whisking frequently. Once bubbling, cook until the sauce thickens enough to coat the back of a spoon.

This should take 2–4 minutes.

Step 7: Glaze and Finish

Brush the thickened glaze over the cooked chicken. Allow it to caramelize briefly on the grill for an extra layer of flavor.

Serve additional glaze on the side for drizzling over rice.

STOVETOP METHOD

Step 4: Heat the Skillet

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.

Step 5: Sear the Chicken

Remove chicken from marinade and pat dry.

Place chicken in the hot skillet without overcrowding. Cook undisturbed for 2–3 minutes to develop a golden crust.

Flip, reduce heat to medium, cover, and cook another 3–5 minutes, depending on thickness.

Once the internal temperature reaches 165°F, transfer to a plate and tent loosely with foil.

Step 6: Make the Glaze

In the same skillet (don’t wipe it clean — those browned bits add flavor), whisk cornstarch into the reserved marinade.

Pour into skillet and simmer until thickened.

Return chicken to the pan and toss to coat evenly in the glossy glaze.

Step 7: Garnish and Serve

Sprinkle with green onions, lemon zest, and extra chili sauce if desired.

Serve immediately for best texture and flavor.

Serving and Storage Tips

Serving Suggestions

This Pineapple Chicken Recipe pairs beautifully with:

• Steamed jasmine rice
• Coconut rice
• Garlic butter noodles
• Stir-fried vegetables
• Grilled pineapple slices

For presentation:

• Slice chicken diagonally before serving.
• Drizzle glaze generously.
• Finish with fresh herbs for color contrast.

Storage Instructions

Refrigerator:
Store in airtight container for up to 4 days.

Freezer:
Freeze cooked chicken and glaze for up to 3 months.

Reheating Tips

• Reheat gently on stovetop over low heat.
• Add a splash of pineapple juice or water to loosen sauce.
• Microwave in short intervals, covered, to prevent drying.

Helpful Notes

• Pound chicken to even thickness for uniform cooking.
• Do not marinate longer than 4 hours — pineapple enzymes can make texture mushy.
• Adjust chili paste for spice tolerance.
• Use fresh lemon juice for brightest flavor.
• If sauce thickens too much, thin with a tablespoon of water.
• Want extra caramelization? Broil chicken for 1–2 minutes after glazing.

For variation:

• Add bell peppers and onions for a stir-fry style version.
• Substitute chicken thighs for richer flavor.
• Add fresh pineapple chunks for texture contrast.

Conclusion

This Pineapple Chicken Recipe brings together bold tropical flavor, juicy texture, and effortless preparation. The sweet-and-savory glaze, combined with perfectly tender chicken, creates a dish that feels both comforting and exciting. It’s versatile enough for grilling season yet simple enough for busy weeknights.

If you tried this recipe, I’d love to hear how it turned out! Please leave a comment and a ⭐ star rating below — your feedback helps others and supports the recipe.

Did you grill it or use the stovetop method? Add extra spice or keep it mild? Let us know your variation!

Don’t forget to share this recipe on Pinterest or Facebook so your friends can enjoy it too.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Yes! Boneless skinless chicken thighs work wonderfully and often stay even juicier. Cooking time may increase slightly depending on thickness.

How do I make this gluten-free?

Simply substitute soy sauce with gluten-free tamari or coconut aminos. Ensure your chili paste is also gluten-free.

Why did my glaze not thicken?

Make sure the sauce reached a full simmer after adding cornstarch. Cornstarch activates when heated properly. Also whisk thoroughly to prevent clumps.

Can I bake this instead of grilling?

Yes. Bake at 400°F for 18–22 minutes or until internal temperature reaches 165°F. Broil briefly for caramelization.

Is this Pineapple Chicken Recipe freezer-friendly?

Absolutely. Freeze after cooking and cooling completely. Reheat gently for best results.

How thick should the glaze be?

It should coat the back of a spoon and slowly drip off — thick but still pourable. If too thick, thin with a splash of water or pineapple juice.