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Sweet Jalapeno Pineapple Boneless Wings Recipe
Ash Tyrrell

Sweet Jalapeno Pineapple Boneless Wings Recipe

When I first made these sweet jalapeno pineapple boneless wings, I couldn’t believe how easy it was to bring such bold flavors together. The perfect balance of spicy jalapeno heat and tangy-sweet pineapple glaze makes these wings downright addictive.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Main Course
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breast or thighs (cut into bite-sized pieces).
  • ½ cup all-purpose flour helps create a light coating.
  • ½ teaspoon baking powder key for a crispy texture when baked.
  • 1 teaspoon smoked paprika adds a smoky depth of flavor.
  • 1 teaspoon garlic powder for an aromatic kick.
  • ½ teaspoon chili powder optional for extra heat.
  • 1 teaspoon kosher salt enhances the seasoning.
  • ½ teaspoon ground black pepper.
  • 1 cup pineapple juice the star ingredient, bring sweetness to your sauce.
  • ½ cup packed light brown sugar adds caramel undertones to the glaze.
  • 2 jalapenos finely chopped (adjust the amount to control spiciness).
  • ½ teaspoon chili powder optional if you want a spicier glaze.
  • 2 tablespoons soy sauce offers a savory balance to the sweetness.
  • Juice of 1 lime brightens the sauce with acidity.

Method
 

  1. First, preheat your oven to 400°F and line a baking sheet with parchment paper or spray it lightly with nonstick spray. Pat the chicken pieces dry with paper towels; this ensures the flour mixture sticks well.
  2. Arrange the chicken pieces on the prepared baking sheet in a single layer, making sure they aren’t crowded. Bake for 20 minutes, then flip each piece and bake for another 15 minutes, or until golden and cooked through.
  3. While the chicken bakes, prepare the pineapple jalapeno glaze. Heat the pineapple juice, brown sugar, jalapenos, lime juice, soy sauce, and chili powder in a medium saucepan over medium heat. Stir frequently as it simmers, allowing it to reduce into a sticky, flavorful glaze. Taste and adjust the sweetness or heat to your liking.
  4. Once the chicken is baked, transfer the pieces to a mixing bowl. Pour the glaze over and toss until each piece is fully coated. For an extra caramelized finish, pop the glazed wings under the broiler for 3-5 minutes, watching closely to avoid burning.

Notes

  • Don’t skip drying the chicken. It ensures the coating sticks and crisps perfectly in the oven.
  • Go for fresh pineapple juice. If possible, it adds a vibrant natural sweetness that canned juice lacks.
  • Control the spice level. If you’re serving kids or guests sensitive to heat, reduce the chili powder and use only one jalapeno.
  • Reheat your glaze. If it thickens too much while the wings bake, warm it slightly before coating the chicken.