Description
Baked Pineapple Chicken: Juicy chicken baked with sweet pineapple, perfect for a quick and comforting meal that will please any crowd.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 1 fresh pineapple (about 3 cups/450g when cubed) or 1 can (20 oz/567g) pineapple chunks in juice (not syrup)
- 1/4 cup (60ml) soy sauce (low-sodium preferred)
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) rice vinegar
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (15g) fresh ginger, grated
- 2 tablespoons (30ml) olive oil
- 1 red bell pepper, chopped (about 1 cup/150g)
- 1 small red onion, sliced (about 1 cup/120g)
- 2 tablespoons (16g) cornstarch (for thickening)
- 1/4 cup (60ml) water
- 2 green onions, sliced (for garnish)
- 1/4 cup (10g) fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Chicken Preheat your oven to 375°F (190°C). Pat the chicken pieces dry with paper towels to help them brown better. Season generously with salt and pepper on both sides. This creates a foundation of flavor for your **Baked Pineapple Chicken**. If using chicken breasts, consider cutting them into even-sized pieces to ensure even cooking.
- Step 2: Make the Marinade In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and 1 tablespoon of olive oil until well combined. This sweet and tangy mixture will infuse your chicken with incredible flavor. If using canned pineapple, add 1/4 cup of the reserved pineapple juice to the marinade for extra tropical flavor.
- Step 3: Marinate the Chicken Place the chicken in a large ziplock bag or shallow dish and pour about 2/3 of the marinade over it, reserving the remaining third for later. Make sure all pieces are well coated. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours if you have time. The longer your **Baked Pineapple Chicken** marinates, the more flavorful it will become.
- Step 4: Prepare the Baking Dish Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken pieces (discard the used marinade) and sear for 2-3 minutes per side until golden brown. This step is optional but adds wonderful texture and color to your **Baked Pineapple Chicken**.
- Step 5: Assemble and Bake Transfer the chicken to a 9×13 inch (23×33 cm) baking dish if you didn’t use an oven-safe skillet. Arrange the pineapple chunks, bell pepper, and red onion around and between the chicken pieces. Pour the reserved marinade over everything. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Step 6: Thicken the Sauce Once the **Baked Pineapple Chicken** is done, carefully transfer the chicken and pineapple to a serving platter. Pour the liquid from the baking dish into a small saucepan and bring to a simmer over medium heat. In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the simmering liquid and cook for 1-2 minutes until the sauce thickens to your desired consistency.
- Step 7: Serve Pour the thickened sauce over the chicken and pineapple. Garnish with sliced green onions and fresh cilantro. Your delicious **Baked Pineapple Chicken** is ready to serve! Pair it with steamed rice or noodles to soak up all that wonderful sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 400 calories
- Sugar: 20 grams
- Sodium: 800 mg
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 100 mg