Why You’ll Love This Recipe

This recipe strikes the perfect balance between sweet, savory, and slightly tangy flavors. The pineapple adds a natural sweetness that pairs beautifully with the rich soy sauce and aromatic ginger and garlic. Baking the chicken in the sauce allows all the flavors to meld, ensuring every bite is juicy and delicious. Plus, this dish uses simple ingredients that are easy to find, making it both convenient and impressive.

Baked Pineapple Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat the oven to 400℉ (200℃).
Season the chicken thighs with salt, pepper, paprika, and garlic powder. Rub well and set aside.
Prepare the pineapple by removing the top, bottom, and skin. Slice into thin rings and remove the core.
Mince garlic, grate ginger, and chop the chives.
Heat oil and butter in a large ovenproof skillet over medium-high heat. Place the chicken skin-side down and sear for 2 minutes. Lower to medium heat and cook for 10 minutes, moving occasionally to prevent sticking. Flip and cook for 5 more minutes. Remove from skillet.
In the same skillet, sear pineapple slices for 1 minute per side. Remove.
Add garlic and ginger to the skillet and sauté until fragrant, about 1 minute. Deglaze with pineapple juice and simmer for 2 minutes while scraping the pan.
Stir in brown sugar, sesame oil, soy sauce, and ketchup. Simmer for 3 minutes until slightly thickened. Return chicken skin-side up to the skillet.
Transfer skillet to the oven and bake uncovered for 25 minutes.
Garnish with chili flakes and pineapple slices. Lower oven temperature to 320℉ (160℃) and bake for 15 minutes more.
Finish with chopped chives and serve hot.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes
Calories: ~654 per serving

Variations

Swap chicken thighs with chicken drumsticks or breasts, adjusting cooking times as needed.
Add bell peppers or snow peas to the skillet for extra color and crunch.
For a spicier kick, increase the chili flakes or add a touch of sriracha to the sauce.
Use canned pineapple rings if fresh pineapple is unavailable.
Replace soy sauce with tamari for a gluten-free version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, or microwave in short intervals. For freezing, store cooled chicken and sauce in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165℉ (74℃) at the thickest part.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and marinate the chicken a day in advance, then bake when ready.

What can I serve with baked pineapple chicken?

It pairs wonderfully with jasmine rice, coconut rice, or steamed vegetables like broccoli and bok choy.

Can I use boneless chicken thighs?

Yes, boneless thighs will work, but reduce the cooking time slightly since they cook faster.

Is fresh pineapple necessary?

Fresh pineapple adds the best flavor, but canned pineapple rings or chunks are a convenient alternative.

Can I grill the chicken instead of baking?

Yes, you can grill the chicken and then simmer it in the sauce on the stove for a smoky variation.

How do I thicken the sauce more?

If you prefer a thicker sauce, simmer it on the stovetop after baking until it reduces to your liking.

Can I make this recipe spicier?

Absolutely—add extra chili flakes, fresh chili peppers, or a splash of hot sauce.

What can I substitute for pineapple juice?

Orange juice or apple juice can be used, though the flavor will be slightly different.

Can I use chicken breasts instead of thighs?

Yes, but keep an eye on the cooking time, as chicken breasts tend to dry out faster than thighs.

Conclusion

Baked Pineapple Chicken is a flavorful, comforting dish that blends savory soy sauce with the natural sweetness of pineapple. With its tender, juicy chicken and aromatic sauce, this recipe is perfect for family dinners, entertaining, or simply switching up your weekly menu. Serve it with rice or veggies for a complete, satisfying meal that’s sure to impress.