Baked Pineapple Chicken

This baked pineapple chicken combines bone-in chicken thighs with a sweet and savory sauce. The meat is seared on the stove to render the fat, then finished in the oven so it stays tender. Fresh pineapple slices and a ginger-soy glaze give the dish a rich flavor.

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The process takes about an hour and a half from start to finish. Using an oven-safe skillet means you can build the sauce right in the pan drippings and transfer everything directly to the oven. It is a reliable dinner option for any night of the week.

Essential Ingredients

• Chicken thighs: Bone-in and skin-on cuts hold up well to longer cooking times and provide a richer pan sauce.
• Fresh pineapple: A ripe pineapple provides a strong, sweet flavor. Canned pineapple slices will work if fresh is unavailable.
• Pineapple juice: Use 100 percent juice without added sugar to keep the sauce from becoming too sweet.
• Soy sauce: Low-sodium soy sauce helps control the saltiness of the final dish.
• Ginger: Freshly grated ginger provides a sharp, bright flavor that dried ginger powder cannot replicate.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Season and sear the chicken: Coat the chicken thighs with the dry spices. Sear them in a hot skillet, skin-side down first, to render the fat and brown the exterior. Transfer the browned chicken to a plate.

Sear the pineapple and make the sauce: Briefly cook the fresh pineapple slices in the chicken drippings to caramelize their edges, then set them aside. Sauté the aromatics, deglaze the pan with pineapple juice, and whisk in the soy sauce, sugar, ketchup, and sesame oil to build the sauce.

Bake the chicken: Return the chicken to the skillet and roast it in a 400°F (200°C) oven. This initial high-heat bake helps reduce the sauce and cook the chicken through.

Add pineapple and finish baking: Lower the oven heat to prevent the sugars from scorching. Add the seared pineapple slices to the pan and bake until the chicken reaches a safe internal temperature of 165°F (74°C).

Serving Ideas

Serve this chicken over steamed white rice or quinoa to soak up the extra pan sauce. Roasted broccoli or green beans also make good side dishes.

Storing & Reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet over medium-low heat until the chicken reaches 165°F (74°C).

FAQ

Can I use boneless skinless chicken breasts for this recipe?

Yes, but the cooking time will be much shorter. Breasts dry out quickly, so you will need to reduce the baking time and check the internal temperature early.

Do I have to use fresh pineapple?

Fresh pineapple holds its shape well during searing and baking. Canned pineapple rings can be used, but drain them well and pat them dry before searing.

Can I thicken the sauce more?

The sauce reduces and thickens naturally in the oven. If you prefer a thicker glaze, remove the chicken after baking and simmer the sauce on the stove for a few minutes before serving.

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📖 Recipe Card

Baked Pineapple Chicken

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• Author: Emma Taylor
• Total Time: 90 minutes
• Yield: 4 servings 1x

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Description

Bone-in chicken thighs are seared and roasted in a sweet and savory sauce made with soy sauce, ketchup, and fresh pineapple juice.

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Ingredients

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• 8 bone-in, skin-on chicken thighs
• 1 teaspoon kosher salt (5 g)
• 1 teaspoon black pepper (2 g)
• 1 teaspoon sweet paprika (2 g)
• 1 teaspoon garlic powder (3 g)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon unsalted butter (14 g)
• 1/2 fresh pineapple
• 8 garlic cloves, minced
• 1 tablespoon grated fresh ginger (6 g)
• 3/4 cup pineapple juice (180 ml)
• 1/2 cup low-sodium soy sauce (120 ml)
• 3 tablespoons packed brown sugar (38 g)
• 3 tablespoons ketchup (45 g)
• 1 tablespoon toasted sesame oil (15 ml)
• 1 teaspoon red pepper flakes, plus more for garnish
• 1 tablespoon chopped fresh chives

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Instructions

1. Preheat your oven to 400°F (200°C). Place the chicken thighs in a large bowl and toss them with the salt, black pepper, paprika, and garlic powder until well coated.
2. Cut the pineapple into thin rings, removing the tough outer skin and the hard center core. Set the prepared slices aside.
3. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 2 minutes. Lower the heat to medium and cook for 10 minutes, moving the chicken occasionally so it does not stick. Flip the thighs and cook for 5 more minutes. Transfer the chicken to a plate.
4. Place the pineapple slices in the same skillet in a single layer. Sear for 1 minute on each side, then remove them to a separate plate.
5. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute. Pour in the pineapple juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes.
6. Stir in the soy sauce, brown sugar, ketchup, and sesame oil. Simmer for 3 minutes until the sauce slightly thickens. Return the chicken to the skillet, skin-side up.
7. Bake uncovered in the preheated oven for 25 minutes.
8. Remove the skillet from the oven. Arrange the seared pineapple slices around the chicken and sprinkle with the red pepper flakes. Lower the oven temperature to 320°F (160°C). Return the skillet to the oven and bake for 15 more minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
9. Remove from the oven, garnish with fresh chopped chives, and serve warm.

Notes

• Always check the doneness of poultry with a meat thermometer. The safe internal temperature for chicken is 165°F (74°C) when inserted into the thickest part of the thigh without touching the bone.
• If your skillet is not oven-safe, transfer the seared chicken, pineapple, and prepared sauce to a baking dish before placing it in the oven.
• Adjust the red pepper flakes to suit your heat preference. You can omit them entirely for a milder dish.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American