In a large bowl or resealable bag, whisk together ½ cup of brown sugar, ½ cup of pineapple juice, ¼ cup of low-sodium soy sauce, 2 tablespoons of olive oil, and 2 tablespoons of vinegar. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground ginger, and optional red pepper flakes to enhance the flavor. Ensure all ingredients are fully combined for an inviting marinade.

Place approximately 2 pounds of chicken thighs or breasts into the marinade, ensuring each piece is well-coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least one hour, though overnight is ideal for maximum flavor infusion.

If you choose to grill, preheat your grill to medium-high heat (about 400°F or 200°C). For the baking method, preheat your oven to 400°F (200°C) and have a baking dish ready.

Place the marinated chicken on the grill and cook for 5–6 minutes per side, brushing with leftover marinade for added flavor. The internal temperature should reach 165°F (74°C).

For a baked option, arrange the marinated chicken in the prepared baking dish and bake for 20–25 minutes, basting occasionally with the marinade.

To use the skillet method, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes on each side, adding the remaining marinade during the last 2 minutes.

Once cooked using any method, allow the Brown Sugar Pineapple Chicken to rest for 5 minutes before slicing.