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.
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.