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grilled chicken on a small white plate, fork to the right

Brown Sugar Pineapple Chicken

Course Main Course
Cuisine American
Keyword Brown Sugar Pineapple Chicken, Hawaiian Chicken
Prep Time 15 minutes
Cook Time 12 minutes
Servings 6 people
Calories 360kcal


Brown Sugar Pineapple Chicken

  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup Mazola Corn Oil
  • 1/2 cup brown sugar
  • 1/4 cup dry white wine
  • 1 (20-ounce) can pineapple slices and juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons ketchup
  • 1/4 cup teriyaki sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste


Brown Sugar Pineapple Chicken

  • In a gallon size zip-top freezer bag or in between two layers of plastic wrap, pound the chicken to about 3/4-inch thickness, with either a meat tenderizer or a wooden rolling pin.
  • Whisk together the chicken marinade ingredients in a large glass measuring cup. Reserve 1/3 cup in the refrigerator for making your glaze.
  • In another gallon size zip-top freezer bag, pour marinade and squish around with your hand, from the outside of the bag. Place the flattened chicken breasts into marinade. Seal the bag, and massage the chicken with your fingers to coat in the marinade. Place the entire bag onto a baking sheet or pan, position so it sits flat. Let marinate in the refrigerator for 4 hours or up to 24 hours.
  • Preheat the outdoor grill to medium high heat. Scrape any debris from the grill grates.
  • Cook on the grill, over direct heat, close the grill, and cook for about 6 minutes. Use tongs to flip the chicken, close the grill, and cook for an additional 6 minutes. Or until the chicken has an internal temperature of 165 degrees F. Transfer the cooked chicken to a half sheet pan lined with clean parchment paper or clean serving plate. Cover with aluminum foil to keep warm. Let rest for 5 minutes before slicing.
  • As the chicken cooks, grill the pineapple slices. Cook until you have good grill marks on both sides of the pineapple slices, about 3 minutes each side.
  • Bring the reserved marinade to a boil in a small saucepan. Whisk in 1 teaspoon corn starch dissolved in a few tablespoons of cold water. Whisk continuously until thickened slightly. Remove from the heat and brush on the chicken.


Calories: 360kcal | Carbohydrates: 24g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 715mg | Potassium: 653mg | Fiber: 1g | Sugar: 22g | Vitamin A: 235IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg