Juicy chicken drumsticks simmered in fresh pineapple juice, honey, and soy sauce — this easy Pineapple Chicken recipe brings restaurant-level flavor to your kitchen.
Whenever I see a bright, golden pineapple at the supermarket, I instantly think of making Pineapple Chicken. The sweet and tangy aroma of fresh pineapple pairs so perfectly with tender, juicy chicken drumsticks.
I still remember the first time I made this dish; the kitchen was filled with the irresistible fragrance of caramelized pineapple and savory sauce bubbling together.
My kids couldn’t wait for it to be served, and since then, it’s become one of their all-time favorites.
Every time I cook it, they always end up eating an extra bowl of rice — and honestly, I can’t blame them. It’s that good.
Why You‘ll Love This Recipe
- Perfectly juicy chicken drumsticks — deboned for even cooking and tender texture.
- Tropical pineapple sweetness — adds a natural balance to the savory soy-based sauce.
- Quick and easy — takes only about 40 minutes including marination.
- Everyday ingredients, big flavor — just one pineapple and simple condiments transform into a vibrant meal.
Ingredients and Substitutions
- Chicken drumsticks – I love using drumsticks in this recipe because they’re naturally rich, juicy, and full of flavor. Boneless chicken thighs are a great alternative. Leaving the skin on enhances the aroma and gives a deeper, savory taste, but you can remove it if you prefer something lighter.
- Pineapple – Choose a ripe pineapple that’s sweet and fragrant, with moderate firmness. It should taste bright and juicy — perfect for both juicing and pan-searing. Avoid green, unripe pineapples as they’re too sour and tough.
- Shaoxing wine (or cooking wine) – This helps to remove any raw smell from the chicken and keeps the meat tender. If you don’t have Shaoxing wine, a mild white wine or dry sherry works well too.
- Sea salt – Use a small pinch for marinating and a little for seasoning the sauce.
- Black pepper – Freshly ground black pepper gives a subtle spice and depth. Use half in the marinade and half for seasoning the sauce.
- Honey – Balances the tartness of the pineapple and gives the sauce a glossy, rich finish. Avoid using white sugar; honey adds a rounder sweetness and better aroma.
- Light soy sauce – Adds umami and depth to the sauce — it’s the flavor backbone of the dish.
- Dark soy sauce – Just a small splash gives the sauce its rich caramel hue. Too much can make the sauce too dark and bitter.
- Cooking oil – Use a neutral oil such as canola, sunflower, or grapeseed oil for searing the chicken and pineapple.
- Parsley or scallions – A sprinkle of chopped parsley or scallions at the end brightens up the dish visually and adds freshness.
How to Make Pineapple Chicken Drumsticks
Step 1: Prepare and Marinate the Chicken
Rinse the chicken drumsticks and carefully cut along one side of the bone with kitchen shears to remove it. Keep the skin intact so the meat doesn’t split when cooked.
Place the deboned drumsticks in a bowl. Add Shaoxing wine, a pinch of sea salt, and some black pepper. Mix well until evenly coated. 
Let the chicken marinate for 20 minutes to infuse flavor and remove any raw odor. (For a stronger flavor, refrigerate and marinate for up to 1 hour.)
Step 2: Prepare the Pineapple
Peel the pineapple and divide it into two portions. Slice half into 1cm-thick rings for pan-searing and dice the other half into small chunks for juicing.
Blend the pineapple chunks to extract fresh pineapple juice — no water needed. If you don’t have a blender, crush them with a spoon and strain the juice through a fine sieve.
Step 3: Pan-Sear the Chicken and Pineapple
Heat 1 tbsp cooking oil in a skillet over medium heat. When hot (you should feel warmth when your hand hovers over the pan), place the drumsticks skin-side down.
Cook for about 2 minutes until the skin is golden and crisp, then flip and cook the other side for about 1.5 minutes until lightly browned. Remove and set aside.
Using the same pan and remaining oil, add the pineapple slices. Pan-sear both sides until golden, about 1 minute per side. Arrange the drumsticks on top.
Step 4: Simmer and Reduce the Sauce
Add honey, light soy sauce, dark soy sauce, a pinch of sea salt, and the remaining black pepper to the pan. Pour in the fresh pineapple juice.
Cover and simmer on low heat for 5 minutes, allowing the chicken to absorb all the sweet and tangy flavors.
Uncover and turn the heat to high, reducing the sauce until it becomes glossy and coats the chicken evenly (about 1 minute).
Turn off the heat, garnish with parsley or scallions, and serve immediately while hot.
Tips & Tricks
- Keep chicken tender: After deboning, make a few shallow cuts in the thicker parts to ensure even cooking and better sauce absorption.
- Sear smartly: Medium heat works best — too high and the skin burns before the inside cooks; too low and you lose that crisp golden texture.
- Pineapple balance: Don’t over-sear; golden on both sides is perfect. For overly tart pineapple, stir in ½ tbsp extra honey.
- No juicer? Use 3 tbsp canned pineapple juice — it’s quick, consistent, and works beautifully.
- Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 3 days in an airtight container. Reheat gently in a skillet over low heat to restore tenderness.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes! Chicken thighs work just as well and stay juicy. Just adjust the searing time slightly.
Can I use canned pineapple instead of fresh?
Absolutely. Choose pineapple canned in juice, not syrup. You can use the rings for searing and 3 tbsp of the juice for the sauce.
Can I make it in advance?
Yes, you can marinate the chicken in advance for up to a day in the fridge. Cook just before serving for the best flavor and texture.
Pineapple Glazed Chicken Drumsticks — Sticky, Tender & Delicious
Ingredients
For the Chicken & Marinade
- 6 chicken drumsticks
- 2 tbsp cooking wine e.g., Shaoxing wine
- 1 pinch sea salt
- Black pepper to taste
For the Pineapple & Sauce
- 1 fresh pineapple approx. 500g
- 1 tbsp honey
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- Remaining black pepper
- A little sea salt for sauce
Instructions
Step 1: Prepare and Marinate the Chicken
- Rinse the chicken drumsticks and carefully cut along one side of the bone with kitchen shears to remove it. Keep the skin intact so the meat doesn't split when cooked.
- Place the deboned drumsticks in a bowl. Add Shaoxing wine, a pinch of sea salt, and some black pepper. Mix well until evenly coated. Let the chicken marinate for 20 minutes to infuse flavor and remove any raw odor. (For a stronger flavor, refrigerate and marinate for up to 1 hour.)
Step 2: Prepare the Pineapple
- Peel the pineapple and divide it into two portions. Slice half into 1cm-thick rings for pan-searing and dice the other half into small chunks for juicing.
- Blend the pineapple chunks to extract fresh pineapple juice — no water needed. If you don't have a blender, crush them with a spoon and strain the juice through a fine sieve.
Step 3: Pan-Sear the Chicken and Pineapple
- Heat 1 tbsp cooking oil in a skillet over medium heat. When hot (you should feel warmth when your hand hovers over the pan), place the drumsticks skin-side down.
- Cook for about 2 minutes until the skin is golden and crisp, then flip and cook the other side for about 1.5 minutes until lightly browned. Remove and set aside.
- Using the same pan and remaining oil, add the pineapple slices. Pan-sear both sides until golden, about 1 minute per side. Arrange the drumsticks on top.
Step 4: Simmer and Reduce the Sauce
- Add honey, light soy sauce, dark soy sauce, a pinch of sea salt, and the remaining black pepper to the pan. Pour in the fresh pineapple juice.
- Cover and simmer on low heat for 5 minutes, allowing the chicken to absorb all the sweet and tangy flavors.
- Uncover and turn the heat to high, reducing the sauce until it becomes glossy and coats the chicken evenly (about 1 minute).
- Turn off the heat, garnish with parsley or scallions, and serve immediately while hot.
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