Can I use fresh pineapple instead of canned?

Yes—fresh gives brighter flavor. Add a little extra pineapple juice or ¼ cup water, since canned juice concentrates sweetness.

Can I make this recipe in a slow cooker?

Yes. Brown the chicken first, add the glaze and pineapple to the slow cooker, and cook on low for 3–4 hours. Thicken the sauce with a cornstarch slurry near the end.

Is this dish kid-friendly?

Absolutely. Reduce or omit red pepper flakes for a milder version that kids usually love.

How spicy is Yum Yum Chicken compared with this?

Traditional Yum Yum Chicken tends to use a creamy, garlicky sauce and can be spicy depending on the recipe. This brown sugar pineapple version is typically milder unless you add chiles.

How do I avoid watery sauce?

Ensure pineapple chunks are drained a bit (but keep the juice). Reduce excess liquid over medium heat before finishing.

Easy Brown Sugar Pineapple Chicken — Sweet & Savory Yum Yum Chicken

Description

Bring a little island flair to weeknight dinner with tender chicken tossed in a sticky brown-sugar and pineapple glaze. This take is easy to pull together: sear the chicken, pour over a sweet-tangy sauce made with pineapple juice and soy, then finish in the oven with pineapple chunks until everything is deeply caramelized.

Ingredients

Scale

1.5 lb boneless, skinless chicken (breasts or thighs), cut into bite-sized pieces
1 (20 oz) can pineapple chunks — keep the juice
½ cup packed brown sugar (light or dark)
⅓ cup low-sodium soy sauce
2 tbsp rice vinegar (or apple cider vinegar)
1 tsp ground ginger (or 1 tbsp freshly grated ginger)
1 tbsp cornstarch
2 tbsp olive oil (or another neutral oil)
1 tsp garlic powder
Salt and freshly ground black pepper, to taste
Red pepper flakes (optional, for a kick)
Chopped green onions, for garnish (optional)

Instructions

Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and set it aside.
Season the chicken pieces with salt, pepper, and garlic powder. Toss to coat evenly.
Warm the oil in a large skillet over medium-high heat. Sear the chicken, turning occasionally, until the surfaces are golden (about 3–5 minutes). You’re not cooking through — just building color. Transfer the browned chicken to the prepared baking dish.
In a bowl, whisk together the brown sugar, soy sauce, reserved pineapple juice, rice vinegar, ginger, and cornstarch until smooth and lump-free.
Scatter the pineapple chunks over the chicken, pour the glaze on top, and toss gently to combine. Cover the dish with foil and bake for 25–30 minutes.
Remove the foil and return the dish to the oven for another 5–10 minutes so the sauce reduces and becomes glossy and sticky.
Let the chicken rest for about 5 minutes before serving. Sprinkle with chopped green onions and a pinch of red pepper flakes if you like heat. Serve over steamed rice or your favorite noodles.

Notes

Use thighs if you want extra-tender, forgiving meat; breasts give a leaner result.
Don’t panic if the sauce appears thin coming out of the oven — it sets up as it cools.
No rice vinegar? Apple cider vinegar stands in nicely.
Want some heat? Add red pepper flakes or a few dashes of hot sauce to the glaze.
Meal-prep friendly: This reheats well and often tastes richer the next day — store in an airtight container for up to 4 days.