Description
Juicy chicken meets sweet pineapple in this tropical delight. Your family will beg for seconds of this sticky-glazed masterpiece.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 fresh pineapple (about 3 cups when diced) or 20 oz (567g) canned pineapple chunks, drained but juice reserved
- 1/3 cup (80ml) soy sauce (low-sodium preferred)
- 1/4 cup (60ml) reserved pineapple juice
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (15ml) sesame oil
- 4 garlic cloves, minced (about 1.5 tablespoons)
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish or rimmed baking sheet.
- In a large bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, cornstarch, sesame oil, garlic, ginger, and red pepper flakes until smooth.
- Add chicken pieces to the marinade and toss to coat evenly. For best results, let marinate for 30 minutes if time permits.
- Arrange marinated chicken in the prepared baking dish in a single layer. Pour remaining marinade over chicken and distribute pineapple chunks evenly throughout.
- Bake for 25-30 minutes until chicken is cooked through (165°F/74°C internal temperature), stirring halfway through cooking time.
- Optional: Broil for final 2-3 minutes to caramelize the top, watching carefully to prevent burning.
- Remove from oven and let rest for 5 minutes before garnishing with green onions and sesame seeds.
- Serve hot over rice or with your favorite sides.