Delicious Brown Sugar Pineapple Chicken – Sweet, Tangy & Easy Dinner

The pressure builds and you start counting down minutes until you eat. You got that gorgeous sealing ring locked in place and the slow release option set. It's always a bit exciting, isn't it? Like waiting for a surprise you know gonna be worth it.

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You can almost smell that pineapple and brown sugar mix bubbling up inside your cooker. That scent kinda teases your taste buds early, so your mind's racing to what the first bite's gonna taste like. You spot the timer ticking down and you remember how the chicken smelled while searing—like heaven.

Once it hits natural release, you barely wait before lifting the lid. The broth depth in the pot is just right, thick and sticky in all the best ways. You scoop it up with rice or those steamed veggies you got in the fridge. Man, nothing beats this kind of quick and yummy dinner.

What Makes Pressure Cooking Win Every Round

• Speedy Results - You go from raw chicken to dinner in less than an hour because the pressure cooker speeds everything up.
• Flavor Lock-In - The sealed environment keeps every bit of the brown sugar, pineapple, and spices from escaping so every bite is bursting with taste.
• Moist and Tender Chicken - The pressure keeps the chicken juicy and soft, no drying out like oven-only cooks.
• Hands-Off Cooking - Once you set it to do the quick release or slow release, you can step away and do other things without worry.
• Less Cleanup - You cook most of the meal in just one pot, meaning fewer pans to wash later. Hell yeah.

What Goes Into the Pot Today

• 2 pounds boneless skinless chicken breasts
• ¼ cup Mazola Corn Oil for that sear
• ½ cup brown sugar to sweeten up the sauce
• ¼ cup dry white wine for a little tang
• 1 (20-ounce) can pineapple slices and juice
• 1 tablespoon Dijon mustard to punch up flavor
• 2 tablespoons ketchup for thickness and taste
• ¼ cup teriyaki sauce for that umami kick
• 1 tablespoon minced garlic, 1 teaspoon onion powder, 1 teaspoon smoked paprika, plus salt and pepper to your liking

These ingredients team up to create a saucy, sweet, and slightly tangy finish you won't forget. The pineapple slices kinda melt into the sauce, making every bite juicy and exciting. You gotta get your hands on all these before you get started for best results.

How It All Comes Together Step by Step

Step one: Preheat your oven to 375F so its ready for the chicken after searing.

Step two: Heat Mazola Corn Oil in a large skillet on medium heat and sear the chicken breasts. About 3 to 4 minutes on each side until golden brown. This step locks in flavor before the pressure cooking.

Step three: In a medium bowl, whisk together brown sugar, white wine, pineapple juice from the can, Dijon mustard, ketchup, teriyaki sauce, minced garlic, and onion powder. This sauce is kinda the star of the show.

Step four: Place your seared chicken breasts into a baking dish and pour the sauce mixture over them. Make sure theyre nicely covered in that sweet and savory mix.

Step five: Lay the pineapple slices on top of the chicken. They add great flavor and make it look delicious too.

Step six: Pop the baking dish into the oven uncovered and bake for 25 to 30 minutes. Make sure the chicken reaches 165F internal temperature and the sauce is bubbly. Let it rest 5 minutes before serving and spoon that sauce right over your dinner.

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Easy Tweaks That Make Life Simple

• If you dont have white wine, you can swap it with chicken broth for a milder taste that still gets the job done.
• You can skip searing the chicken if youre short on time but beware, you lose some depth of flavor.
• Use pre-minced garlic from the jar if youre lazy or in a hurry. It works real good for this recipe.
• Want it less sweet? Cut the brown sugar down and add a splash extra teriyaki for a tangier finish.

What It Tastes Like Fresh From the Pot

At first bite, you get hit with that sweet pineapple sweetness mingled with the warm brown sugar notes. Its kinda like a tropical hug on your tongue.

The chicken is tender and juicy, having soaked up all the flavors, but still not mushy at all. That smoked paprika sneaks in with a gentle smoky hint behind the sweetness.

The sauce is sticky and glossy, perfect for spooning over your rice or steamed veggies. It clings just right without being too thick or runny.

Every bites balanced, not too heavy but comforting as heck, especially when you finish with some fresh steamed greens on the side.

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Keeping Leftovers Fresh and Ready

• Fridge Storage - Pop leftovers into an airtight container and keep in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of broth to loosen sauce.
• Freezer Time - You can freeze portions in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat Tips - Use a slow release method while reheating if you use a pressure cooker again, it keeps chicken juicy and doesnt dry out.
• Separate Sauce - If you wanna keep the chicken firmer, store sauce separately and combine when reheating.

Common Questions and Real Answers

• Can I use chicken thighs instead of breasts? Yes, thighs work great and stay juicy. They might need a slightly longer cooking time, so keep an eye on that.
• Whats the difference between quick release and natural release? Quick release lets steam out fast, speeding up your cooking process. Natural release means you let the pressure drop on its own, giving flavors time to settle.
• Do I gotta use Mazola Corn Oil? Nope, any neutral oil with a high smoke point works, like canola or vegetable oil.
• Can I make this in the pressure cooker only? Sure can, but you might wanna brown the chicken first in the pressure cooker if it has a sauté function. Skip oven baking after. Cook under high pressure 8 to 10 minutes and use natural release.
• What if my sauce is too watery after cooking? Take out the chicken, then use the sauté mode to reduce the sauce until thick and shiny.
• Is it okay to freeze leftovers with sauce? It is, but the sauce can thicken or separate a bit. Stir well when thawed and maybe add some broth to freshen it up.

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Brown Sugar Pineapple Chicken

This sweet, sticky, and aroma-packed chicken dish is perfect for a fast weeknight dinner with tropical vibes from pineapple and bold seasoning.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 360 kcal

Equipment

• 1 Skillet For searing
• 1 Baking dish Oven-safe
• 1 Oven

Ingredients

  

Main Ingredients

• 2 pounds boneless skinless chicken breasts
• ¼ cup Mazola Corn Oil for searing
• ½ cup brown sugar
• ¼ cup dry white wine
• 20 ounce can pineapple slices and juice
• 1 tablespoon Dijon mustard
• 2 tablespoons ketchup
• ¼ cup teriyaki sauce
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions

 

Instructions

• Preheat your oven to 375°F so it’s ready for the chicken after searing.
• Heat Mazola Corn Oil in a large skillet on medium heat and sear chicken breasts for 3 to 4 minutes per side until golden brown.
• In a medium bowl, whisk together brown sugar, white wine, pineapple juice, Dijon mustard, ketchup, teriyaki sauce, minced garlic, and onion powder.
• Place seared chicken in a baking dish and pour the sauce mixture over them to coat evenly.
• Lay pineapple slices on top of the chicken in the dish.
• Bake uncovered at 375°F for 25 to 30 minutes until chicken reaches 165°F internally and sauce is bubbly.
• Let rest 5 minutes before serving.
• Spoon extra sauce over chicken when plating.
• Serve with rice or steamed vegetables.

Notes

You can make this in a pressure cooker too — just sear then cook under high pressure for 8-10 minutes with natural release.