Description
This Brown Sugar Pineapple Chicken is a perfect blend of sweet and savory flavors that makes for an irresistible dish, especially when grilled. Juicy chicken tenderloins are marinated in a tangy-sweet mixture of pineapple juice, brown sugar, and a blend of spices, then grilled to perfection and paired with caramelized pineapple slices. The dish is finished with a rich glaze that adds extra flavor, making it an ideal meal for family dinners, outdoor barbecues, or casual gatherings.
Ingredients
- 2 pounds chicken tenderloins
- ¼ cup olive oil
- 2 teaspoons cornstarch
Marinade:
- 1 cup pineapple juice
- 6 tablespoons brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon sriracha (optional)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
Garnish:
- Green onions, sliced
- Orange zest, for garnish
- Cooked white or brown rice, for serving
- 12 pineapple slices, canned or fresh
- ¼ cup butter, melted
Instructions
1. Prepare the Marinade:
In a medium bowl, whisk together the pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, Dijon mustard, sriracha (if using), garlic powder, salt, ground ginger, and onion powder. Set aside ⅓ cup of the marinade and refrigerate for later use as the glaze.
2. Marinate the Chicken:
In a large freezer bag, add ¼ cup olive oil and the remaining marinade. Add the chicken tenderloins to the bag, seal it tightly, and gently massage the marinade into the chicken. Refrigerate for 2-4 hours, flipping the bag occasionally to ensure even marination.
3. Prepare for Grilling:
Take the chicken out of the refrigerator and let it sit at room temperature for 15-30 minutes. Preheat the grill to medium heat, about 375-450°F, and oil the grill grates to prevent sticking.
4. Grill the Chicken and Pineapple:
Remove the chicken from the marinade, allowing any excess liquid to drip off. Place the chicken on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. For the pineapple, brush both sides of the slices with melted butter and grill for 2-3 minutes per side until caramelized and lightly charred.
5. Make the Glaze:
In a small saucepan, whisk 2 teaspoons of cornstarch into the reserved marinade. Bring the mixture to a simmer, stirring frequently until thickened, about 2-3 minutes. Remove from heat.
6. Serve:
Brush the grilled chicken and pineapple with the thickened glaze. Serve over a bed of white or brown rice, and garnish with fresh orange zest and sliced green onions. Serve any remaining glaze as a sauce for the rice.
Notes
- Fresh vs. Canned Pineapple: Fresh pineapple provides a firmer texture and slightly tart flavor, while canned pineapple is sweeter and more tender. Either works well for this recipe, but grilling fresh pineapple may take slightly longer.
- Make it Gluten-Free: Substitute tamari or gluten-free soy sauce for regular soy sauce to make this dish suitable for gluten-free diets.
- Oven Option: If you don’t have a grill, you can bake the chicken at 400°F for 20-25 minutes. Broil the pineapple slices for a couple of minutes on each side to achieve the same caramelization.
- Adjusting the Sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar or replace it with a natural sweetener like honey or maple syrup.
- Storing Leftovers: Leftover chicken and pineapple can be stored in an airtight container in the fridge for up to 3-4 days. Reheat the chicken in the microwave or oven and serve with the reheated glaze.