Baked Pineapple Chicken Thigh Marinade

Elizabeth

Baked Pineapple Chicken Thigh Marinade

Sweet and tangy pineapple-marinated chicken thighs baked until juicy and caramelized with a tropical flavor.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 5 servings

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

2-3 lb bone-in chicken thighs skin-on
1 cup pineapple juice
¼ cup soy sauce low sodium
2 tbsp brown sugar or honey
2 tbsp vegetable oil
2 tbsp lime juice
3 cloves garlic minced
1 tbsp fresh ginger grated
½ tsp salt
½ tsp black pepper
1/4-1/2 tsp red pepper flakes optional
2 green onions sliced
½ cup pineapple chunks optional
1 tsp sesame oil optional

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Equipment

Mixing bowl
Whisk
Measuring cups
Zip-top bag
Baking sheet
Oven rack
Instant-read thermometer
Small saucepan
Tongs

Method

Whisk together pineapple juice, soy sauce, sugar, oil, lime juice, garlic, ginger, pepper, and red pepper flakes.
Place chicken in a bag or dish and pour marinade over. Marinate for 30 minutes to 4 hours.
Preheat oven to 425°F (220°C).
Arrange chicken on a rack over a baking sheet, skin-side up.
Bake for 35–45 minutes until internal temperature reaches 165°F.
Optional: Broil for 2–3 minutes for caramelization.
Optional: Boil leftover marinade and reduce into a glaze.
Rest for 5–10 minutes, garnish, and serve.

Notes

Do not marinate longer than 4 hours. Always boil marinade before reuse. Pat chicken dry for crisp skin. Store leftovers in fridge 3–4 days or freeze up to 3 months.