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Baked pineapple chicken thighs with a glossy caramelized sauce, roasted pineapple chunks, and sliced green onions in a white baking dish on a purple background

Baked Pineapple Chicken Thighs

Baked pineapple chicken thighs with a sweet and tangy pineapple marinade, cooked until tender with caramelized edges. A simple, flavorful dinner that’s great for busy weeknights and always crowd-pleasing. 
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Additional time4 hours
Total Time 35 minutes

Ingredients

  • 600 g boneless skinless chicken thighs
  • 400 g pineapple 1 can
  • 80 ml canned pineapple juice
  • 1 teaspoon ginger grated
  • 1 clove garlic grated
  • 50 g tomato ketchup
  • 50 ml light soy sauce
  • 1 tablespoon Worcestershire sauce
  • 30 ml cooking wine Sherry, Chinese or white wine
  • 20 g brown sugar
  • 1 teaspoon sriracha sauce or hot sauce
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sesame oil

Instructions

  • Preheat the oven to 430°F / 220°C (400°F convection / 200°C fan).
  • In a bowl, combine all marinade ingredients and mix well.
  • Place chicken thighs in a large bowl and pour the marinade over them. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Arrange the marinated chicken thighs in the baking dish in a single layer and nest pineapple slices around and on top of the chicken thighs.
  • Bake uncovered for 25–30 minutes, or until the chicken is fully cooked and slightly caramelized on top.

Notes

One Pan: I love that everything goes in one pan straight into the oven, no need to brown the chicken first. It keeps things simple and still gives you amazing flavor.
Marinate: If I have time, I always marinate the chicken overnight. It makes the flavor really sink in and the meat turns out extra tender.
Finish with broil: I like to pop the dish under the broiler for a couple minutes at the end. It gives the edges of the chicken and pineapple a caramelized finish that’s so good.
Leftovers are great: If you have any left, they reheat well the next day. I sometimes slice the chicken and toss it into fried rice or wrap it up in a soft tortilla with greens.

Nutrition

Calories: 414kcal | Carbohydrates: 18g | Protein: 41g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 1355mg | Potassium: 692mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg