Name: Hawaiian Pineapple Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 4 bone-in, skin-on chicken thighs (about 2–2.5 pounds total); 1 cup fresh pineapple chunks (or canned pineapple in juice, drained); 1/2 cup brown sugar, packed; 1/4 cup low-sodium soy sauce; 2 tablespoons rice vinegar or apple cider vinegar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1/2 teaspoon ground black pepper; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 1 tablespoon neutral oil (vegetable or canola); Optional garnish: chopped green onions, toasted sesame seeds, or shredded coconut

Description

A warm, inviting dish that balances caramelized pineapple sweetness with savory chicken for an easy, seasonal showstopper.

Ingredients

4 bone-in, skin-on chicken thighs (about 2–2.5 pounds total)
1 cup fresh pineapple chunks (or canned pineapple in juice, drained)
1/2 cup brown sugar, packed
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar or apple cider vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon ground black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon neutral oil (vegetable or canola)
Optional garnish: chopped green onions, toasted sesame seeds, or shredded coconut

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Instructions

Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels and season lightly with pepper.
In a blender or food processor, pulse the pineapple chunks until mostly smooth. In a small saucepan over medium heat, combine the pineapple purée, brown sugar, soy sauce, vinegar, garlic, and ginger. Bring to a gentle simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes, until the glaze thickens and becomes glossy. Remove from heat and set aside.
Heat oil in an ovenproof skillet over medium-high heat. Place the chicken skin-side down and sear until golden brown, about 4–5 minutes. Flip and cook 2 minutes more.
Spoon about half of the pineapple glaze over the chicken, then transfer the skillet to the oven. Bake for 20–25 minutes, until the internal temperature reaches 165°F (74°C). Halfway through, spoon additional glaze over the chicken to caramelize.
Let chicken rest 5 minutes after baking. Garnish with green onions, sesame seeds, or shredded coconut. Serve with rice, roasted squash, or warm biscuits.

Notes

Pat the chicken fully dry before searing to get the crispiest skin. Use fresh pineapple for the best flavor, or canned as a substitute. For a deeper caramelization, broil for 1–2 minutes after baking. Boneless chicken can be used, reducing bake time.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian