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Baked Pineapple Chicken Recipe

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4.4 from 3 reviews

This Baked Pineapple Chicken recipe features tender, seasoned chicken breasts cooked in a sweet and tangy pineapple sauce with colorful bell peppers. The chicken is first browned in a skillet, then baked in a luscious pineapple sauce that combines seasoned rice vinegar, honey, soy sauce, and fresh ginger. This dish offers a perfect balance of savory and fruity flavors, making it a delightful meal to serve with rice.

Ingredients

Chicken and Coating

  • 1 1/2 pounds skinless, boneless chicken breasts
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
  • 3 tablespoons cornstarch, divided
  • 1 tablespoon all-purpose flour
  • 1 tablespoon canola oil
  • 1 tablespoon butter

Sauce and Vegetables

  • 15.5 oz canned pineapple chunks (juice reserved)
  • 3/4 cup seasoned rice vinegar
  • 1/2 cup chicken broth (plus reserved pineapple juice to make 1 cup liquid)
  • 1/2 cup honey
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly ground ginger
  • 1/2 green bell pepper, cut into 1-inch pieces
  • 1/2 red bell pepper, cut into 1-inch pieces

Instructions

  1. Prep the chicken: Preheat your oven to 350°F. Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to create four thin cutlets. Season both sides evenly with black pepper and Kosher salt. Mix 1 tablespoon cornstarch and 1 tablespoon flour on a plate, then dredge each chicken cutlet in the mixture, shaking off any excess coating.
  2. Brown the chicken cutlets: Heat canola oil and butter in a 10-inch skillet over medium-high heat. Add the chicken cutlets and cook for 2 to 3 minutes on each side until they turn golden brown. Transfer the browned chicken to a platter or sheet pan and tent with foil to keep warm.
  3. Make the sauce: Drain the pineapple chunks, reserving the juice. Combine enough chicken broth with the reserved juice to equal 1 cup liquid. In a bowl, whisk together the pineapple broth mixture, seasoned rice vinegar, honey, 2 tablespoons cornstarch, and soy sauce. Pour this sauce mixture into the skillet and bring it to a boil, scraping the bottom to remove any browned bits. Stir in freshly grated ginger and cook for 2 minutes, stirring constantly, until the sauce thickens and reduces by about one-third.
  4. Bake the chicken in the sauce: Return the chicken cutlets and any accumulated juices to the skillet. Add the pineapple chunks, green bell pepper, and red bell pepper pieces. Bake uncovered in the preheated oven for 20 minutes or until the internal temperature of the chicken reaches 165°F. Serve the baked pineapple chicken hot with cooked rice.

Notes

  • Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F.
  • Use fresh grated ginger for the best flavor in the sauce.
  • Serve with steamed jasmine or basmati rice to complement the sweet and tangy sauce.
  • If you prefer a thicker sauce, you can cook it a bit longer to reduce further before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/baked-pineapple-chicken-recipe/