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Pineapple Chicken Recipe
Isabella

Pineapple Chicken Recipe

Sweet, tangy, and slightly spicy, this Pineapple Chicken Recipe features tender chicken coated in a glossy pineapple glaze made with brown sugar, Dijon mustard, soy sauce, and chili paste. Perfectly balanced and packed with bold flavor, it can be grilled or cooked on the stovetop for an easy, restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds chicken tenderloins or skinless chicken breasts pounded to even thickness
  • ¼ cup olive oil divided
  • 2 teaspoons cornstarch for thickening glaze
For the Marinade & Glaze
  • 1 cup canned pineapple juice 100% juice, not syrup
  • ⅓ cup + 1 tablespoon brown sugar packed
  • 1-2 tablespoons fresh lemon juice adjust to taste
  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons Asian chili paste such as Sambal Oelek, adjust to taste
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • ½ teaspoon onion powder

Method
 

  1. In a bowl, whisk together pineapple juice, brown sugar, lemon juice, ketchup, vinegar, soy sauce, Dijon mustard, chili paste, salt, garlic powder, ginger, and onion powder until smooth.
  2. Measure out 1/3 cup of the marinade and mix with olive oil in a freezer bag. Add chicken, seal, and refrigerate for 2–4 hours. Refrigerate remaining marinade separately.
  3. Remove chicken from refrigerator 15–30 minutes before cooking to bring to room temperature.
  4. For grilling: Preheat grill to medium heat (375–450°F). Remove chicken from marinade, pat dry, and grill 3–4 minutes per side until internal temperature reaches 165°F.
  5. For stovetop: Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side, reduce heat, cover, and cook until internal temperature reaches 165°F.
  6. Whisk cornstarch into reserved marinade and simmer in a saucepan or skillet until thickened, about 2–4 minutes.
  7. Brush or toss cooked chicken with thickened glaze. Allow to caramelize briefly, then serve with extra sauce if desired.

Notes

Do not marinate longer than 4 hours to avoid mushy texture from pineapple enzymes. Pound chicken evenly for uniform cooking. Adjust chili paste for spice level. For extra caramelization, broil glazed chicken for 1–2 minutes. Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.