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It's Yummy - Brown Sugar Pineapple Chicken

 Brown Sugar Pineapple Chicken

Brown Sugar Pineapple Chicken

Stove Top or Grilled Brown Sugar Pineapple Chicken bursting with sweet and tangy tropical flavors with just the right amount of chili kick. The Hawaiian chicken.

  • 1/4 cup olive oil
  • 2 teaspoons cornstarch
  • 2 pounds chicken tenderloins or boneless skinless chicken breasts pounded thin
Chicken Marinade/Glaze :
  • 1 cup pineapple juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sriracha/asian hot red chili sauce optional
  • 2 tablespoons lemon juice
  • 2 tablespoons ketchup
  • 1/3 cup + 1 tablespoon packed brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon onion powder
Garnish :
  • green onions
  • orange zest
  1. First, whisk the Marinade/Glaze ingredients together in a medium bowl. add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate reserved the glaze separately.
  2. When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes. Meanwhile, grease and preheat grill to medium heat, 375 to 450°F.
  3. Then, drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 5 to 6 minutes per side, or until chicken is cooked through. (an inserted thermometer should read 165 degrees F when chicken is done.)
  4. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove) and bring to a simmer (this can be done after the chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
  5. Finally, garnish chicken with orange zest and green onions (optional).

Recipe adapted from