Pineapple Ginger Chicken

Pineapple Ginger Chicken |

Happy Friday guys! Who’s excited the weekend is only hours away? me, me, me {raising hands}! Do you have some exciting things going on or are you just planning to nap and relax? Napping weekends are hands down my favorite. And there’s an added bonus if it’s after a picnic in a gorgeous park or at the beach. Can you feel I’m daydreaming right now? Unfortunately, my weekend is jam-packed so no napping time. But I will definitely be cooking and testing a few recipes for you guys 🙂

This Pineapple Ginger Chicken I’m sharing today needs to marinate at least 12 hours so the flavors can develop fully. It then bakes for about 50 minutes, resulting in a deliciously tender chicken, sweet, candied pineapples with a touch of garlic and ginger. I loved this flavor combo, and I hope you will too!

Pineapple Ginger Chicken |



Pineapple Ginger Chicken


Prep Time: 12 hours, 10 minutes

Cook Time: 50 minutes

Total Time: 13 hours

Yield: Serve 4

Serving Size: 1 chicken thigh + pineapple

Cal: 312 - Protein: 26.6g - Fat: 5.3g - Carbs: 41g - Fiber: 1.95g - Sugar: 36.9g
Old Points: 6 pts - Points+: 8 pts


  • 30 oz (850g) canned pineapple chunks in juice (not in syrup) - do not discard juice!
  • 3 tbsp low sodium soy sauce
  • 3 tsp fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 tbsp honey
  • 4 skinless chicken thighs, visible fat trimmed
  • chopped cilantro, for serving


  1. In a large bowl, combine all the ingredients (including pineapple juice) except chicken. Add chicken thighs to the bowl, making sure they're covered with marinade. Cover bowl with plastic wrap and marinate in the fridge at least 12 hours and up to 24 hours.
  2. Preheat oven to 350F/180C.
  3. Discard 1 cup of marinade juice (keep pineapple chunks, garlic...), transfer chicken to a baking dish and pour marinade over.
  4. Bake for around 50 minutes or until chicken is not longer pink (baking time vary according to your equipment).
  5. Serve and top with cilantro.


I also tried this recipe with a whole chicken and it works well. I reckon it would also work with chicken drumsticks. You will need to adjust baking time. I'm not sure about white cuts though. Let me know if you try with breasts!

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Chicken Dairy Free Gluten free Main Dishes Meat Paleo Paleo/Primal Primal Recipes Under 300 cal
  1. Marie,

    Sounds fantastic and super easy! I love that it can be assembled quickly before or after work and cooked later for an easy work night meal!

    What are your thoughts about saving that 1 cup of marinade and reducing it to a syrupy consistency to serve along with the cooked chicken? Also, I mainly eat skinless, boneless breasts so I’ll be trying it that way. My guess it would also be good with Turkey cutlets for those that enjoy Turkey.

    1. Hi Cathy, thanks for your comment 🙂 Reducing the marinade sounds like a good idea. You could also make a sort of ‘gravy’ by adding some thickeners like cornstarch or arrowroot. If you want to try that, bring the marinade to a simmer in a small pan. Make a slurry by mixing one teaspoon of cornstarch/arrowroot with one teaspoon of water. Whisk in the slurry and bring the marinade to a boil until thickened. Hope this helps 🙂
      If you try this recipe with breasts, let me know!

  2. Marie, this sounds wonderful. I’m generally not a big fan of pineapple, but this dish is one I’ll try. (We just got back from traveling outside our country for 4 months, and you will be happy to know that the first thing I cooked was your Beef & Eggplant Casserole. It was sooooo good!)

  3. I tried this using chicken breasts, and they came out just fine. It might be a good idea to cover the baking dish with foil to make sure they stay moist. I let it marinate for at least 24 hours and If I were to make this recipe again I would probably increase the soy sauce by a tablespoon, and decrease the ginger a little. I could barely tell there was any soy sauce in it, and the ginger was stronger than I care for. It was fine without gravy, too.

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