Description
Indulge in a sweet-savory glaze on succulent chicken, bringing tropical flavors to your dining experience.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 1 can (20 oz) pineapple chunks with juice
- ½ cup brown sugar (light or dark)
- ⅓ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp ground ginger (or 1 tbsp fresh grated)
- 1 tbsp cornstarch
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Chopped green onions (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Season the chicken chunks with salt, pepper, and garlic powder until evenly coated.
- Brown the chicken in a large skillet over medium-high heat for about 4 minutes until golden.
- Make the glaze by whisking together brown sugar, soy sauce, pineapple juice, rice vinegar, ground ginger, and cornstarch in a mixing bowl.
- Assemble by adding the browned chicken and pineapple chunks to the greased baking dish and pour the glaze over.
- Cover the dish with foil and bake for 25–30 minutes.
- Caramelize by removing the foil and baking for another 5–10 minutes until the sauce thickens.
- Serve the dish after resting for 5 minutes, garnished with green onions.
Notes
For enhanced flavor, marinate chicken overnight. Substitute tamari for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 14g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg