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Baked Pineapple Chicken

Sticky Baked Pineapple Chicken Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 cup pineapple chunks, drained
  • 1/2 cup pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp water (optional)
  • Sliced scallions, for serving
  • Cooked rice, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Whisk pineapple juice, soy sauce, brown sugar, garlic, ginger, and vinegar in a bowl.
  2. Place chicken skin side up in a 9x13-inch baking dish. Scatter pineapple around it, pour sauce over, and bake 25 minutes.
  3. Remove dish, baste chicken with pan juices, and bake 15 to 20 minutes more until internal temp reaches 165°F (74°C). If a thicker glaze is desired, stir in the cornstarch slurry, then bake 5 minutes.
  4. Switch oven to broil on high. Broil 2 to 3 minutes until glaze bubbles and darkens in spots. Rest 5 minutes, top with scallions, and serve over rice with extra sauce.

Notes

If the sauce reduces too much during roasting, add a splash of water or pineapple juice to loosen it. Let the chicken rest a full 5 minutes before slicing so the juices stay inside the meat.