Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 cup brown sugar, packed
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Instructions
- Step 1: In a large bowl, whisk together the brown sugar, soy sauce, rice vinegar, honey, cornstarch, ginger, and garlic powder until the cornstarch is fully dissolved.
- Step 2: Add the drained crushed pineapple and chicken to the bowl. Toss to coat the chicken evenly in the sauce. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 3: Preheat your oven to 400°F (200°C). Lightly grease a baking dish (9×13 inch is ideal).
- Step 4: Pour the chicken and pineapple mixture into the prepared baking dish. Spread it out in an even layer.
- Step 5: Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened. Internal temperature of the chicken should reach 165°F (74°C).
- Step 6: Serve immediately over rice or with your favorite side dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, adding a splash of water or broth if the sauce thickens too much.
- Serve this vibrant dish over fluffy white rice, and garnish with toasted sesame seeds for extra flavor and visual appeal.
- For a richer, deeper flavor, consider browning the chicken pieces in a skillet before adding them to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American