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Sticky Honey Pineapple Chicken Thighs

sticky honey pineapple chicken thighs - featured image
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Juicy chicken thighs are glazed in a sweet and savory honey pineapple sauce, then baked until golden and sticky. This easy weeknight dinner is bursting with tropical flavor and comes together in just over 30 minutes.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)
  • 1 cup pineapple chunks (canned or fresh)
  • 1/2 cup pineapple juice
  • 1/3 cup honey
  • 1/4 cup low sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon dried ginger)
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon cornstarch (optional, for thickening)
  • Salt and black pepper, to taste
  • Green onions, chopped (for garnish, optional)
  • Sesame seeds (for garnish, optional)
  • Red pepper flakes or sriracha (optional, for heat)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper).
  3. In a medium mixing bowl, whisk together honey, pineapple juice, soy sauce, vinegar, garlic, and ginger. Add red pepper flakes or sriracha if desired.
  4. Heat oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 4-5 minutes until golden and crisp. Flip and cook another 2 minutes.
  5. Turn off heat. Scatter pineapple chunks around the chicken. Pour the honey pineapple glaze over the chicken and pineapple, coating everything.
  6. Transfer skillet to the oven. Bake for 20-25 minutes, or until chicken reaches 165°F (74°C) and sauce is bubbling. Tent with foil if skin browns too quickly.
  7. Optional: For a thicker glaze, remove chicken and pineapple to a plate. Place skillet on stove over medium heat. Whisk cornstarch with 2 tablespoons cold water, stir into sauce, and simmer 2-3 minutes until thickened. Return chicken and pineapple to pan and spoon sauce over.
  8. Garnish with green onions and sesame seeds if desired. Serve hot, spooning extra sauce over each piece.

Notes

For gluten-free, use tamari or coconut aminos and certified gluten-free cornstarch. Boneless thighs or chicken breasts can be substituted; adjust baking time accordingly. Taste glaze before baking and adjust sweetness or acidity as needed. Let chicken rest a few minutes before serving for juicier results. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: sticky chicken, honey pineapple chicken, chicken thighs, easy dinner, weeknight meal, Asian chicken, sweet and savory, gluten-free option, dairy-free, pineapple chicken, skillet chicken, oven baked chicken

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