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Pineapple Chicken Thighs Recipe

The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.—LaVonne Hegland, St. Michael, Minnesota
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:8 servings


  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 1/2 cup sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 can (20 ounces) unsweetened pineapple chunks, undrained
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup white vinegar


  • 1. Place the chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes.
  • 2. In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a meat thermometer reads 185°, basting occasionally. Yield: 8 servings.

Reviews for Pineapple Chicken Thighs

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Reviewed Feb. 6, 2016

"Really flavorful dish and super easy to make! The only changes I made were to use crushed pineapple and apple cider vinegar for the sauce, which was amazing when served over rice."

Reviewed Aug. 3, 2015

"My track record with chicken isn't great but this recipe redeemed me. My boys both ate two pieces of chicken even though they're not chicken fans, saying how moist and flavorful it was. I served it with rice and they took seconds of that too! I cooked this as directed except I had to add extra time. I pulled it out before 185 degrees. That sounds like drysville to me."

Reviewed Jun. 17, 2015 Edited Jun. 20, 2015

"Since it was going to be a long day, I tried making this dish in the crock pot like another reviewer did. DO NOT DO IT. The flavors of the sauce (which I tasted before it went in the crock pot) were delicious. The crock pot cooking watered it down. Next time, I'll pop it in the oven as written."

Reviewed Feb. 19, 2015

"Didn't expect this dish to be such a big hit! As a Taste Of Home volunteer food editor I love dishes that are quick to assemble and pack a big taste. This delivered! Spent $3.50 on chicken thighs and used pantry items for a great tasting recipe that the family loved. Next time may cut back on sugar to give it a little more 'tang' but every bit of chicken and the plentiful sauce was eaten. Can't wait to make again."

Reviewed Nov. 19, 2014

"Holy Moly, I was looking for a quick dish to do with thighs that needed to be cooked today. Came across this one, however, I would not have gave a second look to pineapple on my chicken. Saw the 5 stars, read the ingredients, decided to do this and WOW was I surprised at the outcome. YUM. We were savoring every bite. Served with rice cooked in chicken broth and parsley with a veg. Thanks for a new experience. Also, did use crushed pineapple too."

Reviewed May. 20, 2014

"My husband and I both thought the dish was superb. The only change I made was the use of crushed pineapple instead of chunks, as suggested by Kbolinsky. Thank you for sharing your wonderful creation!"

Reviewed Feb. 6, 2014

"This recipe surprised my whole family on how great it was! my tin of pineapple wasn't quite large enough so cut back on the vinegar and soy sauce and it turned out perfectly!"

Reviewed Dec. 19, 2013

"EXCELLENT! Was worried it would be too sweet but it was perfect. I used a can of crushed pineapple instead of the chunks and it made a really nice sauce, instead of having the big chunks... also after pouring the sauce over the chicken, I sprinkled diced red onion and cooked and crumbled bacon on top. DELISH! Thanks for the recipe!!"

Reviewed Nov. 14, 2012

"These ingredients were fantastic with the chicken, with the exception of the vinegar. I didn't enjoy the tang, and it overpowered the pineapples flavor. Next time I will cut the amount in half at least, maybe by 3/4's."

Reviewed Sep. 24, 2012

"These were great. First I had a pk of 10 and there was plenty of sauce for the extra 2, no problem. For the sugar I used the granulated no calorie sweetener because I am diabetic. Instead of the 2 different measurements of corn starch I just used 3 Tablespoons and I used the regular soya sauce. Instead of basting them, I just flipped over the thighs, and I also cooked them another half hour just in case. These were great, I will definitely make these again!"

Reviewed Jul. 27, 2012

"This one's a keeper!! Really tasty and very easy, I made mine in the crockpot and used boneless thighs since they were on sale this week. Served over rice, can't be any easier for a tasty meal. I did use a little more cornstarch towards the end only because we like a thicker sauce. The sauce had a great flavor!"

Reviewed Mar. 15, 2011

"The sauce was fantastic and it was perfect with the dark meat of chicken thighs...I love pineapple but can't get used to it warm! Next time I may just use the juice and set the pineapple aside in serving dishes."

Reviewed Sep. 22, 2010

"Makes a wonderful sweet and sour sauce to serve over rice. Very good."

Reviewed Jul. 27, 2010

"YUM! YUM! my 3,5,&7 year old Loved this recipe. We made rice with it and the tangy gravy went excellent. Add some veggies and you'll have a perfect sweet meal."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.