Sweet, Sticky & Spicy Pineapple Garlic Chicken Thighs
Juicy, crispy chicken thighs with a bold punch of garlic, soy, heat, and pineapple
If you’ve got a pack of chicken thighs and want to turn them into something that tastes like you actually tried (without doing anything complicated, time consuming, or hard), this one’s for you. It’s sweet. It’s spicy. It’s sticky in the best way. And the whole thing comes together with minimal effort and maximum flavor.
This recipe hits that perfect balance: salty and sweet from the pineapple and soy, spicy from the gochujang, and loaded with garlic. If you’re into bold flavors that pair perfectly with rice and a pile of veggies, this chicken deserves a permanent spot in your rotation.
Chicken Marinade
Makes enough for about 8 bone-in, skin-on chicken thighs:
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½ can crushed pineapple
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8 to 9 cloves garlic, roughly chopped
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½ cup soy sauce
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Salt and black pepper to taste
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1 tablespoon gochujang paste (or your favorite hot sauce)
Instructions
1. Marinate the Chicken
In a bowl or large zip-top bag, combine the crushed pineapple, chopped garlic, soy sauce, gochujang, salt, and pepper. Add the chicken thighs and make sure they’re fully coated. Cover and refrigerate for at least 2 hours, or up to 24 hours.
The longer it marinates, the more that garlic and pineapple get into the meat. I let mine for for 24hrs or so.
2. Sear and Roast
Preheat your oven to 350°F (175°C). Remove chicken from the marinade, reserving the liquid. Pat the skin dry with paper towel.
Heat an oven-safe skillet over medium heat. Place the chicken skin-side down and sear until the skin is golden and crispy, about 4 to 5 minutes. Flip the chicken, then transfer the entire pan to the oven and roast for about 20 minutes, or until the chicken is cooked through but still juicy.
3. Make the Sauce
While the chicken bakes, pour the leftover marinade into a small saucepan. Add the following:
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2 tablespoons brown sugar
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2 to 3 additional cloves of fresh chopped garlic
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A splash of rice wine vinegar
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Optional: chili flakes, more gochujang, or hot sauce depending on your heat preference
Simmer on low, stirring occasionally, until it reduces to a thick, sticky, syrup-like consistency. Taste and adjust seasoning as needed. You may want to add more salt, vinegar, or sweetness depending on how it balances once reduced.
4. Serve
Spoon the sauce over the roasted chicken thighs and serve with:
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Steamed white rice or your favorite grain
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A mix of sautéed or roasted vegetables
Make It Your Own
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No gochujang? Use sriracha, sambal oelek, or a bit of chili paste and vinegar.
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Want some char? Broil for the last 2 minutes of cooking.
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Prefer boneless thighs? Reduce oven time slightly. (Skin on thighs still recommended, but if boneless/skinless can cook fully in pan, or fully in oven if desired.)
Final Thoughts
This dish is messy in the best way. Sticky fingers, crispy skin, bold flavor. It’s everything you want from a weeknight dinner that doesn’t feel like a chore.
If you give it a try, let me know. Tag @willow.wisk on TikTok, or @willowiskstore on Instagram - and don’t be surprised if you end up spooning that sauce over everything else you cook this week.