Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (20 ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice
- 1/2 cup packed light brown sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: In a medium bowl, whisk together the brown sugar, soy sauce, rice vinegar, cornstarch, ginger, garlic powder, and red pepper flakes (if using). Add the reserved pineapple juice and whisk until smooth.
- Step 2: Add the chicken and pineapple chunks to the bowl and toss to coat evenly with the sauce. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 3: Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- Step 4: Pour the marinated chicken and pineapple mixture into the prepared baking dish.
- Step 5: Bake for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened. If the sauce is browning too quickly, loosely tent the dish with foil.
- Step 6: Serve hot over rice or quinoa.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, adding a splash of water if the sauce becomes too thick.
- Serve this amazing chicken over coconut rice for an extra tropical twist!
- For a deeper brown sugar flavor, try using dark brown sugar instead of light brown sugar and broiling the dish for the last 2-3 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American