Best 7 Easy Pineapple Glazed Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with the delectable Pineapple Glazed Chicken, a culinary masterpiece that harmonizes sweet, tangy, and savory flavors. This dish promises a delightful sensory experience, featuring tender and juicy chicken basted in a luscious pineapple glaze, caramelized to perfection.

This recipe collection offers a range of variations to cater to diverse preferences. For those who prefer a classic taste, the Original Pineapple Glazed Chicken is a timeless choice, featuring a harmonious blend of pineapple juice, brown sugar, soy sauce, and spices. If you desire a zesty kick, the Spicy Pineapple Glazed Chicken infuses the glaze with a touch of chili sauce and Sriracha, adding a fiery dimension to the dish.

For a tropical twist, the Hawaiian Pineapple Glazed Chicken incorporates coconut milk and crushed pineapple, creating a vibrant and flavorful glaze. And if you're seeking a healthier option, the Grilled Pineapple Glazed Chicken offers a succulent and flavorful dish cooked to perfection on the grill.

Each recipe provides step-by-step instructions, ensuring culinary success for home cooks of all skill levels. Whether you prefer the classic, spicy, tropical, or grilled variation, this recipe collection guarantees a delightful Pineapple Glazed Chicken experience that will tantalize your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

PINEAPPLE-GLAZED CHICKEN



Pineapple-Glazed Chicken image

Make and share this Pineapple-Glazed Chicken recipe from Food.com.

Provided by JackieOhNo

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup packed dark brown sugar
1/2 cup pineapple preserves
1/4 cup pineapple juice
3 tablespoons lime juice
1 teaspoon grated lime zest
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 (3 5/8 lb) roasting chickens, quartered

Steps:

  • Preheat grill for direct-heat cooking. Or position broiler rack so that top of meat on rack in pan is 3" from heat source; preheat broiler.
  • In pot, combine sugar, preserves, pineapple juice, lime juice, zest, garlic, and pepper flakes; over medium-high heat bring to a boil. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat; cool.
  • Meanwhile, grill or broil chicken, turning once, 10 minutes per side. Brush chicken pieces with glaze. Continue grilling or broiling, turning once, until meat juices run clear when pierced with a fork, 7-10 minutes per side, brushing frequently with remaining glaze.
  • Let chicken stand 10 minutes before serving.

Nutrition Facts : Calories 766.7, Fat 42.1, SaturatedFat 12, Cholesterol 193.8, Sodium 199.2, Carbohydrate 48.7, Fiber 0.6, Sugar 39, Protein 45.8

PINEAPPLE-MARINATED CHICKEN BREASTS



Pineapple-Marinated Chicken Breasts image

Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.

Provided by Eric Kim

Categories     dinner, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 packed tablespoons dark brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons olive oil, plus more for cooking
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon garlic powder
1/4 to 1/2 teaspoon ground cayenne
1/2 teaspoon black pepper
1 cup diced fresh pineapple (1/2-inch chunks)
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely grated fresh pineapple, including accumulated juices
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
Cooked white rice, for serving

Steps:

  • In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
  • Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
  • Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
  • Serve the chicken over rice and top with the reserved pineapple salsa.

EASY PINEAPPLE CHICKEN



Easy Pineapple Chicken image

An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!

Provided by Natasha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons olive oil, divided
½ teaspoon paprika
salt to taste
1 pound boneless, skinless chicken breast, cut into strips
1 red bell pepper, cubed
1 bunch scallions, trimmed and sliced into 1/2-inch lengths
1 (12 ounce) can pineapple chunks, drained and juice reserved
1 tablespoon cornstarch

Steps:

  • Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
  • Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
  • Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g

CHICKEN WITH PINEAPPLE SAUCE



Chicken with Pineapple Sauce image

This pineapple chicken is such a step up from a plain chicken breast. My family thinks the glaze also tastes good over ham. -Mary Ealey, Smithfield, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons brown sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
Minced chives, optional

Steps:

  • In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 700mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.

PINEAPPLE-GLAZED CHICKEN THIGHS



Pineapple-Glazed Chicken Thighs image

These juicy chicken thighs taste so rich and delicious with a sweet pineapple-maple glaze. I love that I can reach in my pantry for ingredients and end up with this impressive weeknight meal. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 can (20 ounces) unsweetened pineapple tidbits
4 boneless skinless chicken thighs
3/4 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 teaspoons olive oil
1 tablespoon butter
2 tablespoons maple syrup
Hot cooked brown rice

Steps:

  • Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.

Nutrition Facts : Calories 328 calories, Fat 14g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 571mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

PINEAPPLE GLAZED CHICKEN



Pineapple Glazed Chicken image

When I first made this recipe, I couldn't stop eating, and I don't usually eat large quantities of meat in one sitting. This is a very tasty and fast way to prepare chicken breasts--another great recipe from Cook's Illustrated. You can prevent dry, overcooked chicken breasts by using an instant-read thermometer to check when they're done. This can be garnished with parsley, cilantro, scallions, or chives before serving.

Provided by Velouria

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
salt & fresh ground pepper
1 tablespoon vegetable oil
1 (20 ounce) can pineapple chunks in juice (not syrup)
1/4 cup honey
1 tablespoon soy sauce
2 teaspoons curry powder
1 pinch cayenne pepper
1 teaspoon cornstarch
1 tablespoon cider vinegar
1/4 cup sliced almonds, toasted (see note)

Steps:

  • Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 4 minutes total.
  • Assemble glaze: Drain pineapple chunks, reserving 1/2 cup juice. Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together.
  • Simmer chicken in glaze: Add pineapple juice mixture and pineapple chunks to skillet and bring to simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in center and thickest part registers 160 degrees F on instant-read thermometer, 8 to 12 minutes.
  • Rest chicken and simmer glaze: Transfer chicken to serving platter, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
  • Finish glaze: Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
  • Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.

EASY PINEAPPLE-GLAZED CHICKEN



Easy Pineapple-Glazed Chicken image

When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 8

2 cut-up whole chickens (2 1/2 pounds each)
Coarse salt and ground pepper
2 tablespoons olive oil
2 cups pineapple juice
1 tablespoon grated, peeled fresh ginger
1 teaspoon minced pickled jalapenos
2 scallions, thinly sliced
Cooked white rice, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
  • In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
  • Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
  • Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

Nutrition Facts : Calories 313 g, Fat 15 g, Protein 26 g

Tips:

  • For the best flavor, use fresh pineapple. If using canned pineapple, be sure to drain it well and pat it dry.
  • To make the glaze, you can use either brown sugar or honey. If using honey, you may need to add a little bit of water to thin it out.
  • You can adjust the amount of cayenne pepper in the glaze to taste. If you don't like spicy food, you can omit it altogether.
  • Be sure to cook the chicken until it is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
  • Serve the chicken with rice, noodles, or your favorite side dish.

Conclusion:

This easy pineapple glazed chicken is a delicious and versatile dish that can be served for dinner or lunch. It is also a great option for meal prep. The chicken can be cooked ahead of time and then reheated when you are ready to serve. This recipe is sure to be a hit with your family and friends.

Related Topics