Description
Baked Pineapple Chicken is a flavorful dish combining tender chicken with sweet pineapple and a savory sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (20 oz) of pineapple slices in juice
- 1 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper, to taste
- Sliced green onions, for garnish (optional)
- Cooked rice or quinoa, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper, placing them in a baking dish.
- In a bowl, combine teriyaki sauce, soy sauce, garlic powder, ginger powder, and brown sugar. Stir until mixed well.
- Drain the pineapple slices, reserving the juice. Arrange the pineapple slices over the chicken in the baking dish.
- Pour the teriyaki sauce mixture over the chicken and pineapple, ensuring everything is well coated.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil. In a small bowl, mix cornstarch and water until smooth. Stir into the sauce in the baking dish, then return to the oven for an additional 10-15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
- Once done, remove the dish from the oven and let it rest for 10 minutes before serving.
- If desired, sprinkle sliced green onions over the top for added freshness and color.
- Serve the Baked Pineapple Chicken over cooked rice or quinoa, drizzling extra sauce over the top.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg