Baked Pineapple Chicken

Baked Pineapple Chicken

Succulent chicken breasts cooked in a sweet, savory, spicy pineapple sauce will make you feel like you’ve been instantly transported to a Caribbean island. Take a bite, close your eyes and you’re almost there.

The pineapple sauce is made first by briefly simmering pineapple juice from canned pineapple, honey, soy sauce, curry powder, hot sauce and vinegar together then mixing in the pineapple. The chicken is smothered with the sauce and baked.

I thought it might be overly sweet but it has just the right balance of sweet and savory with a gentle kick of heat from the hot sauce and curry powder. I especially loved the crunch of the toasty almonds scattered on top and it’s perfectly delicious served over rice to catch the extra sauce.

It’s really hard to dry out your chicken with this recipe! The chicken soaks up the sauce to keep them juicy and the vinegar helps tenderize them making it easy to get good results. Plus the entire thing comes together quickly with little effort – making it great for a busy night.

Pineapple Chicken

Baked Pineapple Chicken

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Baked Pineapple Chicken

Succulent chicken breasts cooked in a sweet, savory, spicy pineapple sauce will make you feel like you've been instantly transported to a Caribbean island.

INGREDIENTS:

4 boneless, skinless chicken breasts (1 + 1/2 - 2 pounds)
coarse salt and fresh pepper
1 (20 ounce) can pineapple chunks or crushed pineapple in natural juice (unsweetened & not in syrup)
1/3 cup honey
1 + 1/2 tablespoons apple cider or red wine vinegar
1 + 1/2 tablespoons soy sauce
1 tablespoon Madras curry powder
2 teaspoons hot sauce (I like Cholula )
1 teaspoon cornstarch
1 tablespoon water
1/3 cup sliced almonds
cooked brown or white rice, for serving

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees F. Grease a 9x13-inch roasting pan.
  2. Pound the chicken breasts out to an even thickness between plastic wrap with a meat mallet. Season on both sides with salt and pepper.
  3. Drain the pineapple chunks and reserve the juice. In a medium saucepan set over medium-high heat whisk 3/4 cup of the pineapple juice, honey, vinegar, soy sauce, curry powder and hot sauce together. Bring to a simmer and cook 7 - 8 minutes, stirring often.
  4. Whisk the cornstarch and water together then whisk it into the sauce, stir in the pineapple chunks then pour it over the chicken spreading it out evenly. Sprinkle the almonds all over the top.
  5. Bake until the chicken is cooked through anywhere from 25 - 45 minutes, depending on their size. Internal temperature should read 164 - 175 on a meat thermometer.
  6. Serve over rice.

Notes:

Adapted from America's Test Kitchen Quick Family Cookbook

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