These Pineapple Chicken Thighs combine sweet, tangy pineapple and savory chicken in a one-pan meal. The pineapple caramelizes into a sticky glaze, creating bright, satisfying flavor. It’s a simple, family-friendly dish that feels special enough for company.
Craving a delicious Pineapple Chicken Thighs? You've come to the right spot! From Chicken Thigh Recipes favorites to amazing Drinks recipes, there's something here for everyone.
Why You’ll Love This Pineapple Chicken Thighs
- One-pan wonder: Everything cooks together for minimal cleanup.
- Perfect flavor balance: Sweet pineapple and salty soy create a harmonious bite.
- Incredibly forgiving: Hard-to-overcook chicken thighs make you feel like a pro.
- Feels like a treat: Tropical vibes turn a weeknight into something festive.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 1 ½ cups fresh pineapple chunks (about ½ a medium pineapple)
- ⅓ cup low-sodium soy sauce
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar or fresh lime juice
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp neutral oil (like avocado or vegetable oil)
- 2 scallions, thinly sliced, for garnish
- 1 tbsp toasted sesame seeds, for garnish
- Optional: 1 red chili, sliced, or ½ tsp red pepper flakes for heat
Tools: A large, oven-safe skillet (like cast iron or stainless steel), tongs, a small bowl for the marinade, and a microplane or fine grater for the ginger.
Notes: Fresh pineapple offers brighter acidity than canned. Don’t skip the fresh ginger and garlic—they provide an essential aromatic base.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 26 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? The bone helps keep the meat incredibly juicy and flavorful, while the skin gets wonderfully crispy and protects the meat from drying out. It’s worth the extra few minutes of cook time, I promise.
- Can I use canned pineapple? You can in a pinch, but drain it very well—the extra syrup can make the sauce overly sweet. Fresh pineapple has a brighter, tangier flavor that balances the soy sauce beautifully.
- Is the ginger non-negotiable? Pretty much, yes. Fresh ginger adds a warm, zesty kick that powdered ginger just can’t replicate. A microplane makes grating it a breeze—no peeling needed!
- What if I don’t have an oven-safe skillet? No worries! You can transfer the seared chicken and sauce to a baking dish before finishing in the oven. The goal is just to get everything bubbling together so the flavors meld.
How to Make Pineapple Chicken Thighs
Step 1: Pat the chicken thighs completely dry with paper towels. This is the secret to getting that skin truly crispy, not steamed. Season both sides generously with salt and a little black pepper. Let them sit at room temperature for about 10 minutes while you preheat your oven to 375°F (190°C) and prepare the sauce.
Step 2: In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. The sauce will look thin, but that’s perfect—it will reduce and cling to the chicken beautifully in the oven. Give it a taste and adjust if you like; a little more honey for sweetness or vinegar for tang is totally up to you.
Step 3: Heat the oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan skin-side down. You’ll hear a satisfying sizzle. Don’t move them! Let them cook for 6-8 minutes until the skin is deep golden brown and crispy. Use tongs to flip them over and cook for another 3-4 minutes on the other side. They won’t be cooked through yet—that’s what the oven is for.
Step 4: Remove the skillet from the heat and carefully pour off most of the rendered chicken fat (you can save it for roasting vegetables—it’s delicious!). Arrange the fresh pineapple chunks around the chicken in the skillet. Now, pour the sauce mixture evenly over everything, making sure some gets under the chicken as well.
Step 5: Carefully transfer the skillet to the preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through (an internal thermometer should read 165°F / 74°C) and the sauce is bubbling and has thickened slightly. The pineapple will be soft and caramelized at the edges.
Step 6: Remove the skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the pan for about 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. The sauce will continue to thicken as it cools slightly.
Step 7: To serve, spoon the pineapple and plenty of that glorious sauce over the chicken thighs. Garnish generously with the sliced scallions and a sprinkle of toasted sesame seeds for a final touch of color and nutty flavor. Dig in while it’s hot!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reviving: Reheat gently in a covered skillet with a splash of water or broth.
Serving Suggestions
Complementary Dishes
- Fluffy jasmine rice — It’s the perfect neutral canvas to soak up every last drop of that incredible pineapple-soy sauce.
- Simple steamed broccoli or bok choy — The bright green veggie adds a fresh, crisp contrast to the rich, sticky chicken.
- A quick cucumber salad with rice vinegar — Its cool, acidic crunch cuts through the sweetness and cleanses the palate beautifully.
Drinks
- A crisp, dry Riesling — The wine’s natural acidity and slight sweetness are a dream pairing with the tropical and savory notes of the dish.
- Ginger beer with a lime wedge — A non-alcoholic option that echoes the ginger in the marinade and adds a fizzy, refreshing lift.
- An ice-cold lager — The clean, crisp bubbles are fantastic for washing down the rich, flavorful bites of chicken and pineapple.
Something Sweet
- Coconut sorbet or ice cream — It continues the tropical theme and provides a cool, creamy finish that feels just right.
- Pineapple upside-down cake — A playful, thematic dessert that doubles down on the caramelized pineapple flavor you just enjoyed.
- Mango slices with a sprinkle of chili powder and lime — A simple, vibrant, and refreshing way to end the meal on a fruity note.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin. Any moisture on the skin will create steam, preventing it from getting that essential, crackling-crisp texture. Pat it thoroughly!
- Mistake: Moving the chicken too soon. When you place the thighs in the hot pan, let them sear undisturbed. If you try to move them early, the skin will tear and stick. Wait for that golden-brown crust to form naturally.
- Mistake> Overcrowding the pan. If your skillet is too small, cook the chicken in two batches. Crowding will steam
Pineapple Chicken Thighs
Make easy, sticky Pineapple Chicken Thighs in one pan! This sweet and savory recipe is perfect for weeknights. Get the simple, delicious recipe here.
Ingredients
For the main ingredients:
-
8 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
-
1 ½ cups fresh pineapple chunks (about ½ a medium pineapple)
-
⅓ cup low-sodium soy sauce
-
3 tbsp honey or brown sugar
-
2 tbsp rice vinegar or fresh lime juice
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp neutral oil (like avocado or vegetable oil)
-
2 scallions (thinly sliced, for garnish)
-
1 tbsp toasted sesame seeds (for garnish)
-
1 red chili, sliced, or ½ tsp red pepper flakes (for heat)
Instructions
-
Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and a little black pepper. Let them sit at room temperature for about 10 minutes while you preheat your oven to 375°F (190°C) and prepare the sauce.01
-
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger.02
-
Heat the oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan skin-side down. Let them cook for 6-8 minutes until the skin is deep golden brown and crispy. Use tongs to flip them over and cook for another 3-4 minutes on the other side.03
-
Remove the skillet from the heat and carefully pour off most of the rendered chicken fat. Arrange the fresh pineapple chunks around the chicken in the skillet. Pour the sauce mixture evenly over everything, making sure some gets under the chicken as well.04
-
Carefully transfer the skillet to the preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through (an internal thermometer should read 165°F / 74°C) and the sauce is bubbling and has thickened slightly.05
-
Remove the skillet from the oven and let the chicken rest in the pan for about 5 minutes.06
-
To serve, spoon the pineapple and plenty of that glorious sauce over the chicken thighs. Garnish generously with the sliced scallions and a sprinkle of toasted sesame seeds.07
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