Pineapple Chicken
Enjoy pineapple chicken simmered in a finger-licking good, sweetish, and tangy sauce that sports a garlicky twang. Juicy, fall-off-the-bone tender chicken is loaded with flavor for a family favorite any time of year.
Yes, I do love chicken thighs. No part of the chicken is as juicy, flavorful, and mouthwatering, at least in my opinion. Not only that, the legs and thighs are usually the most economical cut.
Why Pineapple Works With Chicken
Pineapple, with its tropical vibes, delivers a sweet, tangy balance to chicken’s savory umaminess. The natural sugars caramelize for extra sweetness that really shines in slow cooking and stir-fries. Plus, the acidity adds a bright freshness that rivals that of lemon. There’s no way to lose with this amazing fruit.
How to Make Pineapple Chicken
- Prep and season the chicken with a homemade rub. Sear it and set it aside. Then sauté the pineapple until it’s caramelized.
- Sauté the garlic and onion, add the hot sauce, pineapple juice, and the rest of the seasonings.
- Place the chicken back in the skillet, add the thyme, and bake for 35-40 minutes or until done and the sauce thickens. Enjoy.
Tips and Notes
- Instead of the homemade rub, try spicing up the chicken with Creole seasoning.
- Stovetop version. Cut up boneless, skinless chicken thighs into bite-sized pieces, brown them, and set aside. Make the sauce, add the chicken and thyme, then simmer on the stovetop until the chicken is tender and the sauce thickens.
- To add heat, sriracha, homemade pepper sauce, or a diced scotch bonnet pepper will work. Adjust the amount to taste or leave it out completely.
- Fresh pineapple is great if you have it. But canned is available at a good price year-round. Oh, and I used fresh pineapple in the salsa instead of grilled.
Make-Ahead and Leftover Makeover
If making this ahead for easy meal prep, I remove the skin because it will lose its crispiness. Let it come to room temperature, then refrigerate for up to 4 days or freeze it for 3-4 months. Heat it back up on the stovetop until bubbling and heated through, and enjoy.
Chop up the chicken, heat a little oil in a skillet, and toast leftover rice. Add the chicken, a little toasted sesame oil, and soy sauce, and heat through for a uniquely original fried rice. A cup or two of chicken stock will turn it into chicken soup for the soul with a tropical twist.
Menu Ideas for Pineapple Chicken
My classic sides are coconut rice and pineapple black bean salad. But it also goes great with easy roasted vegetables, Hawaiian sweet rolls, and noodles.
More Budget-Saving Chicken Recipes to Enjoy
- Blackened Spatchcock Chicken
- Braised Chicken in Coconut Milk
- Yassa Chicken
- Lime Chicken and Rice
- Jamaican Brown Stew Chicken
Watch How to Make It
[adthrive-in-post-video-player video-id=”P2YwGtgT” upload-date=”2019-08-03T15:30:41.000Z” name=”Baked Pineapple Chicken” description=”Pineapple Chicken Thighs in roast pineapple and slightly garlicky spicy sauce. Juicy, tender and loaded with flavor. A great family meal that would please adults and kids alike.”]
This recipe was first published in April 2016 and has been updated with more useful tips, delicious-looking photos, and a video.
Baked Pineapple Chicken
Ingredients
The Chicken
- 2½-3 pounds (1-1.5kg) chicken thighs (5-6 thighs)
- salt and pepper to taste (see notes)
- 2 teaspoons (4-5g) onion powder
- 1 teaspoon (2g) dried thyme
- 1 teaspoon (2g) dried oregano
- 1 teaspoon (3-4g) garlic powder
- 1 teaspoon (3g) smoked paprika
- ½ teaspoon (1-2g) white pepper
- ½ teaspoon (2g) bouillon powder or salt
- 1 tablespoon (15ml) cooking oil
Pineapple Glaze
- 2 cups (500g) chopped pineapple (fresh or canned, drained)
- 2 teaspoons (10g) minced garlic
- ¼ cup (25g) minced onion
- 1 teaspoon (3g) smoked paprika
- ½ teaspoon (3g) sriracha or hot sauce (optional)
- 2 cups (470ml) pineapple juice
- 1 tablespoon (21g) honey
- 1 sprig thyme
- ½ teaspoon (1-2g) freshly ground black pepper (or more to taste)
Instructions
- Trim the chicken of excess fat, rinse, and pat dry with a paper towel. Season with salt and pepper.
- Combine the onion powder, dried thyme, dried oregano, garlic powder, smoked paprika, white pepper, and bouillon powder and mix well. Sprinkle both sides of the chicken thighs with a generous amount of the spice blend, reserving the rest for the glaze.
- Preheat oven to 400℉ (205℃).
- Heat a tablespoon of oil in an oven-proof cast-iron pan.
- Add chicken, skin-side down, to the pan and sear for 3-4 minutes on each side or until slightly browned. Don’t worry that it’s not cooked through because it will finish in the oven. Set aside.
- Clean any burns from the pan, leaving some of the oil and adding more if needed.
- Brown the pineapple for 7-8 minutes or until lightly caramelized. Remove from the pan and set aside.
- Add the garlic, onions, smoked paprika, and optional sriracha or hot sauce.
- Pour in about 2 cups of pineapple juice and the honey, and bring to a boil. Reduce the heat and simmer for about 2 minutes. Adjust for seasoning with the reserved spice blend (I added 2 teaspoons).
- Place the chicken back in the skillet, add a sprig of thyme, and bake for 35-40 minutes or until the chicken is done.
- Remove from oven, and let it rest for 5-10 minutes. Garnish with parsley, and enjoy.
Tips & Notes:
- How much salt will depend on your tastes and dietary requirements. For low salt, start with ½ teaspoon per pound and increase up to 1 teaspoon per pound for salt lovers.
- Add more pineapple juice or water if you see the sauce is drying out before the chicken is done.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.
Hi, I was gifted a huge pineapple and quite frankly, did not know, what to do with it. I had some chicken in the refrigerator. Surfing the net, I found this recipe and decided to give it a try. Sure enough, it came out really well! The family loved the gamut of spicy and sour and sweet flavours! I made some coconut rice to go along with it and made a side salad to make it a complete meal. It was really really delicious! Thanks so much for this recipe!
Thank you so much for making this recipe, Kanchan! I’m so happy you enjoyed it. If you still have some of that pineapple left, you can also make a dessert and try my Pineapple Upside Down Cake recipe 😉
Hi Willy Boy! May I know which ingredients I may have missed? Also, please note that there are some that are mentioned but optional.
Thank you for the inspiration! Delicious!
Thank you, Dee! Glad you loved it!
Hi!
I’ve discovered your blog recently!
Really love all the recipes
I was wondering if it’s been asked before but it would be super to know what sort of pans you are using for different dishes!
It would be really great for beginners like me who is trying to know what pans to buy
Thank you!
Hi Shirley!! Welcome to my blog :). It is really great to have you here.
I am working on a post wherein I will go through all the pans and equipment I use, and what works best for different recipes. In the meantime, just carry-on with what you have and let me know how it works out for you :).
This is such a tasty recipe! Thank you so much for sharing. We’ll be making it again for sure!
Loved it. Sweet and spicy. Easy delicious. I made mine spicy with the sriracha sauce. My husband doesn’t like spicy food so put a couple pieces of the chicken aside with just the seasoning on it. Baked it separate just for him…. He’s got no clue what he’s missing! Yummy
I know cooking something spicy when my husband doesn’t like spicy food sounds a little selfish but I cooked for three others that do like spice! He had his with just plain old pineapple. and he still loved it. Doesn’t take much.
Not selfish. You are using your ‘initiative’ to provide dynamics in the household ha ha ha! shh dont tell anyone I do the same with my hubby sometimes. Enjoy
I discovered your page a few weeks ago when in a major rut foodwise. Every recipe I’ve tried since has been great but this one made me wanna write about it! So darn yummy! The way you describe the process makes it all possible and easy. Thank you!!! About to try a new one..
/Dayanah
Awesome! So happy to have you on board Dayanah.
Thank you for bringing this up to my attention. Already updated with the correct one.
Hi jus came across ur recipe looks yummm! Is thr a video link available can u plz provide the link
Hi, Rachel. Welcome to the blog. I don’t have a video yet for this recipe for now.
Okay thanks for the response. God bless.
Made this tonight and everyone loved it! I didn’t have any bonnet peppers or spicy sauce, so i minced 2 tblspn of (canned) jalapenos instead. Also, I added 1 diced, caramelized yellow bell pepper. Served over white rice. I will definitely make again!
Hi Imma, I made your pineapple chicken for dinner tonight. It was delicious. Love the pineapple with the chicken. Such a great flavor. Thank you for all of your recipes. They are great!!!
You’re welcome, Victoria! Glad you like it. Pineapple definitely goes well with the chicken meat.
wooooo hooo this is an awesome recipe ,I made it twice in 1 week.
I added chopped ginger and some Ketchup,my family love it.
Thanks Imma for sharing this low fat delicious recipe.
Thanks for sharing those tips, Miche.
Has anyone thought to try this with whole cornish game hens, maybe stuffed with pineapple rice? Would love ot hear if it worked.
Hi there my name is diana from toronto and I love you recipes absolutely gong to try this one, but where did you get your lovely dinner plates the white one with rim thanks so much for your explanations on your posts!
Hi, Diana. I usually get my plates from thrift stores and Goodwill. But Amazon has pretty choices, too.
I just made this tonight for my family. Due to what I had on hand, I used, a 14oz tin of crushed pineapple, and Sriracha about 2 tbsp instead of the Scotch Bonnet Peppers which I have never heard of and didn’t have. Also used about 1/2 tsp of ground thyme.
Everyone loved it! It had a little bit of a bite, but not much. Very tasty!
Thanks for posting!
Good call. Thank you for trying it out!
I prepared the Pineapple Chicken, and I have to say, this is the best Pineapple Chicken recipe I’ve ever made. I will definitely make this recipe, again
Thanks for sharing! Splendid
This recipe deserves a 10 Star.
Thank you so much, Kelly! I’m happy it turned out great for you.
Hello there. How much sriracha should I use to replaced the scotch bonnet pepper 1/2 tsp? Thank you
Hello hello, 1/2 -1 teaspoon would work. Start with half and taste as you go.
Hi Imma. I love all the great reviews this chicken recipe got. I will try it out as part of Christmas day lunch (in sunny Lagos Nigeria) and will let you know how it went. Fingers crossed, no bland chicken this year!
Awesome! Glad to hear this! Wishing you and yours a very Merry Christmas.
I know whats for dinner! Yummy!! I’ve been cooking your awesome recipes since Thanksgiving! Thank you very much! My husband is Nigerian and I am Caribbean. You have menus for our palette and my picky 19 month old son! Maybe you should give few kid friendly meals to help out a mom! 😉
Glad to have you on board . Most of the recipes here can be easily adapted for kids- watch out for the peppers . Have you tried the beans recipes? Also the sweet potato ones. I have a couple . And they are kid friendly.And the beef casserole too! And please do let me know which ones you try out .Happy holidays!!!
Delicious! My guys finished off every bite and requested I make it again. I enjoyed the smell and flavors of the spices with pineapple. So satisfying! Thank you, Ms Imma. Must have more of your recipes.
Aww Thanks! Glad to hear this ! Makes me really happy.