by Jessica | February 7, 2026 11:02 pm
alright, so I have to tell you about this chicken recipe that my aunt used to make when I was a kid and I always thought it was kinda weird because pineapple on chicken? but then I made it myself last month and ugh, I get it now.
So my husband was complaining that I make the same boring chicken every week (which is true lol) and I remembered this dish. Found my aunt’s old recipe card in a box of stuff my mom gave me, except half of it was faded and I couldn’t read the temperature so I just guessed. Turned out amazing anyway which tells you how forgiving this recipe is.
Contents
The pineapple gets all caramelized and sweet in the oven and does this whole thing where it balances out the savory chicken. I don’t really know the science but it works.
It’s basically a dump-and-bake situation. You throw everything in a pan and walk away. I made this while watching TikToks the entire time and only checked on it twice.
The juice from the pineapple keeps the chicken super moist. Like even if you overcook it a bit it’s still not dry and sad like regular baked chicken.
It looks fancy enough that people think you tried really hard. My mother-in-law asked for the recipe and I was like “yeah it’s chicken and a can of pineapple” and she didn’t believe me.
Leftovers are weirdly good. Like sometimes leftovers get worse but this gets better the next day when the flavors do their thing overnight or whatever.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts or thighs | about 1.5-2 lbs | I use thighs because breasts get dry, fight me |
| Canned pineapple chunks | 1 can (20 oz maybe?) | Get the kind in juice not syrup unless you want it super sweet |
| Soy sauce | maybe 1/4 cup | I use low sodium because regular is intense |
| Brown sugar | 2-3 tablespoons | depends how sweet you want it |
| Garlic | 3-4 cloves minced | or that jarred stuff, I won’t tell |
| Ginger | about a teaspoon | fresh is better but powder works if that’s what you have |
optional stuff that makes it better: red pepper flakes if you want some heat, green onions for topping, sesame seeds to be extra
First thing, preheat your oven to 375°F. Or 400°F if you’re impatient like me. I’ve done both and it’s fine either way, just watch the time.
Grab a 9×13 baking dish or whatever you have. I use my old pyrex that has a chip in the corner but still works perfectly fine.
Now dump the chicken in there. If you’re using breasts, maybe cut them in half so they’re not giant because those take forever to cook. Thighs you can just throw in whole. Season with salt and pepper, the basic stuff.
In a bowl (I just use the same measuring cup for everything to avoid dishes), mix the soy sauce, brown sugar, garlic, and ginger. It’ll be kinda thick and paste-y. That’s normal.
Drain the pineapple but save like half the juice. Pour that juice into your soy sauce mixture and stir it around. This is your sauce situation.
Pour the sauce over the chicken. Try to get it everywhere but honestly it’ll spread out when it cooks so don’t stress too much about it.
Then scatter the pineapple chunks all around and on top of the chicken. I try to get some on each piece but mine never looks pretty. Gets messy. Whatever.
Bake for about 35-40 minutes if you’re using breasts, maybe 25-30 for thighs because they’re smaller. You want the internal temp to hit 165°F but I just cut into the thickest piece to check if it’s done because I can never find my thermometer.
Here’s where I messed up the first time – I took it out and served it immediately and it was good but not great. My aunt told me later you’re supposed to let it rest for like 5 minutes so the juices redistribute or something. She was right, it’s way better if you wait.
Seriously though, one time I forgot about it in the oven for like 50 minutes because I got distracted scrolling Instagram and it was still fine. The pineapple was extra caramelized and the edges were a bit crispy but in a good way.
This keeps in the fridge for maybe 4 days in a container with a lid. I always forget to label mine and then three days later I’m like “wait is this the pineapple chicken or that other thing I made?” so learn from my mistakes and write the date on it.
I usually eat leftovers with rice because the sauce is really good mixed with rice. Or sometimes I shred the chicken and make it into quesadillas which sounds weird but trust me.
My friend swears you can freeze this but I’ve never tried because we always eat it all. She says to freeze it without the pineapple and add fresh pineapple when you reheat it so it doesn’t get mushy.
Reheating in the microwave works fine, like 2 minutes on medium power or whatever. The oven is better though if you have time – 350°F for about 15 minutes covered with foil.
| Per Serving | Amount |
|---|---|
| Calories | around 280-320 |
| Protein | maybe 35g |
| Carbs | 20g ish |
| Fat | about 8g |
(this is super rough and based on like 4 servings using thighs, breasts would be less fat and calories)
Can I use chicken wings or drumsticks?
Yeah totally, just adjust the cooking time because dark meat takes longer. Maybe 45 minutes? Just check that they’re cooked through. I did drumsticks once for a party and they were honestly better than breasts.
What if I don’t have brown sugar?
Regular white sugar works, or honey, or even maple syrup. I’ve used all of them when I ran out of brown sugar. The flavor is slightly different but still good. Honey makes it stickier which some people like.
Is this supposed to be spicy?
Nah not really, it’s more sweet and savory. But I like adding red pepper flakes or sriracha to mine because I like heat. My kids eat it without the spice and it’s totally fine.
Can I make this in a slow cooker?
I guess? I haven’t tried it but my coworker said she does it on low for like 4-5 hours and it works. You’d probably want to brown the chicken first though so it’s not weird and pale. Maybe thicken the sauce at the end with some cornstarch because slow cookers make everything watery.
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