Brown Sugar Pineapple Chicken

Submitted by Laura Bergman

Brown Sugar Pineapple Chicken


  • 2 lbs. chicken tenderloins or skinless chicken breasts pounded thin
  • 1/4 cup olive oil
  • 2 tsp. cornstarch
  • 1 cup canned pineapple juice
  • 1/3 cup + 1 Tbsp. packed brown sugar
  • 2 Tbsp. lemon juice
  • 2 Tbsp. ketchup
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. Dijon mustard
  • 1-2 tsp. each salt, garlic powder, ginger powder
  • 1/2 tsp. onion powder
  • Green onions chopped for garnish (optional)
  • Lemon zest optional
  • Additional Asian chili sauce for dipping


  • Whisk marinade/glaze ingredients together (pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, mustard, salt, garlic powder, ginger powder and onion powder). Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add chicken and marinate 2-4 hours in the refrigerator. Refrigerate remaining marinade (will become your glaze) separately. Drain chicken from marinade and pat dry. Heat one tablespoon oil in a large non-stick skillet over medium high heat. Once very hot, add chicken to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), until chicken is cooked through. Remove to a plate. Whisk 2 tsp. cornstarch to reserved glaze and add to empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken to glaze and toss to coat. Garnish chicken with lemon zest and green onions. Serve with chili sauce.