Baked Pineapple Chicken is the kind of weeknight dinner that feels a little special without much extra effort. Tender chicken thighs bake in a sweet, tangy pineapple soy glaze until the skin turns golden and the sauce thickens into a glossy, sticky coating.

Serve it over steamed rice with a spoonful of the pan juices and a scatter of fresh scallions. It is the sort of dish that makes you look forward to leftovers.

Why This Pineapple Chicken Stays in the Rotation

The sauce is the hero here: pineapple juice brings natural sweetness and acidity, soy sauce adds salt and depth, and brown sugar helps it caramelize under the broiler. Combined, they create a glaze that clings to every piece of chicken.

I love that you can throw everything into one baking dish and let the oven do the work. While it bakes, the pineapple pieces soften and release more juice, basting the chicken from below. The result is exceptionally juicy meat and edges that get a little charred and sticky.

Ingredients

2 lbs bone-in, skin-on chicken thighs: bone-in thighs keep the meat juicy, but boneless thighs also work with a shorter cook time
1 cup pineapple chunks, drained: use canned chunks in juice or fresh pineapple; save the juice for the sauce
1/2 cup pineapple juice: from the can or fresh
1/4 cup low-sodium soy sauce: regular soy sauce works, just reduce any added salt
3 tbsp brown sugar: light or dark brown sugar both give a deep caramel note
2 cloves garlic, minced: use fresh for the strongest flavor
1 tbsp rice vinegar: apple cider vinegar or lime juice are good substitutes
1 tsp grated fresh ginger: or 1/2 tsp ground ginger
1 tbsp cornstarch mixed with 2 tbsp water: optional, for a thicker glaze
Sliced scallions, for serving
Cooked rice, for serving

Variations / Substitutions

Swap chicken thighs for boneless skinless breasts: reduce the total bake time to 25 to 30 minutes and watch the internal temperature closely
Use fresh pineapple: the fruit will be a bit firmer after baking but just as sweet
Add a pinch of red pepper flakes: a small shake brings a gentle heat that balances the sweet glaze
Try tamari for a gluten-free version: it has a similar saltiness and deep color
Replace the rice vinegar with lime juice: it gives the sauce a brighter, citrusy tang

If you like sweet and savory chicken, try my Honey Garlic Chicken too.

How to Make Sticky Baked Pineapple Chicken

Step 1: Mix the Sauce

Preheat the oven to 400°F (200°C). In a medium bowl, whisk together the 1/2 cup pineapple juice, 1/4 cup soy sauce, 3 tbsp brown sugar, minced garlic, grated ginger, and 1 tbsp rice vinegar until the sugar dissolves.

The mixture will be thin and smell sharply fragrant, with a balance of sweet and salty. Set it aside while you arrange the chicken.

Step 2: Arrange the Chicken and Pineapple

Place the chicken thighs skin side up in a 9×13-inch baking dish. Scatter the 1 cup pineapple chunks around the chicken, tucking some between the pieces. Pour the sauce evenly over everything, then transfer the dish to the oven and set a timer for 25 minutes.

After 25 minutes, the chicken skin will have started to turn pale gold and the sauce will be simmering and beginning to reduce. Spoon the pan juices over each piece to keep the skin moist.

Step 3: Baste and Continue Roasting

Baste the chicken well with the pan sauce, then return the dish to the oven. Bake for another 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is deeply golden. If you want a thicker glaze, whisk together the optional 1 tbsp cornstarch and 2 tbsp water, stir it into the sauce in the dish, and bake for an additional 5 minutes.

The sauce will have thickened into a glossy, sticky coating that clings to the meat. The kitchen will smell like caramelized pineapple and ginger, and the edges of the chicken will look blistered and shiny.

Step 4: Broil and Serve the Chicken

Switch the oven to broil on high. Slide the dish under the broiler and cook for 2 to 3 minutes, just until the glaze bubbles and darkens in spots. Watch closely, as the sugar can burn fast. Remove the dish from the oven and let the chicken rest for 5 minutes.

Scatter sliced scallions over the top and serve the chicken and pineapple over cooked rice. Spoon any extra pan sauce over each plate so nothing gets wasted. The skin will be sticky and charred in places, and the pineapple will have softened into tender, jammy bites.

Tips for Juicy, Sticky Chicken

The skin must stay exposed above the sauce during baking, or it will steam instead of crisping up.
Resting the chicken for 5 minutes after it comes out of the oven keeps the juices locked in. Cut too soon and they run all over the plate.
If you prefer a thicker sauce without cornstarch, simply let the glaze reduce longer in the oven. The sugars will concentrate and coat the chicken naturally.
For a spicier version, stir a minced jalapeño or a spoonful of sambal oelek into the sauce mixture before baking.

Adjust bake time depending on your cut of chicken:

Chicken Cut	Approx. Thickness	Total Bake Time
Bone-in, skin-on thighs	1 to 1.5 inches	40 to 45 mins
Boneless thighs	3/4 to 1 inch	30 to 35 mins
Boneless breasts	1 to 1.5 inches	25 to 30 mins

Storing and Reheating Leftovers

Refrigerate: Cool the chicken completely, then store it in an airtight container for up to 3 days. The pineapple will keep its texture for a day or two but breaks down over time.
Reheating: Warm the chicken in a 350°F (175°C) oven for 10 to 15 minutes, or microwave individual portions until heated through. A little splash of water or pineapple juice loosens the glaze if it thickens too much in the fridge.

What to Serve With Pineapple Chicken

Coconut rice is a natural partner because the creamy, mild flavor mellows the tangy glaze. Steamed broccoli or green beans soak up extra sauce and add a fresh crunch. For a lighter side, a quick cucumber salad with rice vinegar and a pinch of salt cuts through the richness and keeps the meal bright.

Frequently Asked Questions

Can I use chicken breasts instead?

Yes. Boneless skinless breasts cook faster, so start checking the internal temperature at 20 minutes. Pull them at 160°F (71°C) and the carryover heat will bring them to 165°F (74°C).

What if I don’t have pineapple juice?

Orange juice works well and pairs nicely with the ginger and soy sauce. Add a squeeze of lime to mimic the tang of pineapple.

Can I assemble the dish ahead of time?

You can arrange the chicken, pineapple, and sauce in the baking dish up to 4 hours in advance. Cover and refrigerate, then bake straight from the fridge, adding 5 to 10 minutes to the roast time.

How can I make the sauce spicy?

Stir a teaspoon of sambal oelek or a pinch of red pepper flakes into the sauce mixture before you pour it over the chicken.

Is there a way to avoid using sugar?

Brown sugar helps the glaze caramelize under the broiler, but you can swap in honey or maple syrup. The flavor will be a little less deep, but the stickiness still works.