Discover the perfect blend of flavors with our baked chicken pineapple recipe. This tropical-inspired dish combines tender chicken with juicy pineapple for a meal that’s both delicious and easy to prepare. Whether you’re looking for a family dinner idea or a unique dish for your next gathering, this recipe is sure to impress.
Ingredients
- 1 kg chicken breasts or thighs (or a whole chicken cut into pieces)
- 1 can pineapple chunks (about 400g)
- 1 large onion
- 2-3 cloves of garlic
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
- Fresh thyme or rosemary for garnish
Instructions
- If using a whole chicken, cut it into pieces. Leave chicken breasts or thighs whole or cut into smaller pieces if desired.
- In a large bowl, mix soy sauce, honey, olive oil, salt, and pepper. Marinate the chicken in this mixture for 15-20 minutes.
- Slice the onion into half-rings.
- Drain the pineapple, reserving the juice for later use if desired. Cut pineapple into rings or chunks if whole.
- Heat olive oil in a skillet over medium heat. Brown the chicken pieces for 3-4 minutes on each side until golden.
- In a baking dish, layer half of the sliced onions and pineapple chunks.
- Place the browned chicken pieces on top.
- Cover the chicken with the remaining onions and pineapple, distributing evenly.
- Preheat the oven to 180°C (350°F).
- Bake for 25-30 minutes until the chicken is fully cooked and the pineapple and onions are caramelized.
- If needed, cover the dish with foil to prevent the chicken from drying out. Remove the foil for the last 5-7 minutes to achieve a golden-brown crust.
- Serve hot, garnished with fresh herbs. This dish pairs well with rice, mashed potatoes, or fresh vegetables.
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Tips for Perfect Baked Chicken Pineapple
- For a spicier version, add fresh ginger or chili peppers to the marinade.
- Fresh pineapple can be used instead of canned, but it may require longer cooking time for caramelization.
- Enhance the flavor by adding a splash of soy sauce and lemon juice to the baking dish before cooking.
This baked chicken pineapple recipe offers a delightful combination of sweet and savory flavors that will tantalize your taste buds. The tender chicken absorbs the tropical essence of the pineapple, creating a harmonious blend that’s both comforting and exotic. The caramelized onions add depth to the dish, while the marinade ensures that every bite is packed with flavor.
Don’t be surprised if this baked chicken pineapple becomes a regular request in your household. Its ability to transport your taste buds to a tropical paradise with every bite makes it a standout dish that’s sure to become a family favorite. Give this recipe a try and bring a taste of the tropics to your dining table!
Delicious Baked Chicken Pineapple Recipe
Ingredients
- 1 kg chicken breasts or thighs or a whole chicken cut into pieces
- 1 can pineapple chunks about 400g
- 1 large onion
- 2-3 cloves of garlic
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- to taste Salt and freshly ground black pepper
- Fresh thyme or rosemary for garnish
Instructions
- If using a whole chicken, cut it into pieces. Leave chicken breasts or thighs whole or cut into smaller pieces if desired.
- In a large bowl, mix soy sauce, honey, olive oil, salt, and pepper. Marinate the chicken in this mixture for 15-20 minutes.
- Slice the onion into half-rings.
- Drain the pineapple, reserving the juice for later use if desired. Cut pineapple into rings or chunks if whole.
- Heat olive oil in a skillet over medium heat. Brown the chicken pieces for 3-4 minutes on each side until golden.
- In a baking dish, layer half of the sliced onions and pineapple chunks.
- Place the browned chicken pieces on top.
- Cover the chicken with the remaining onions and pineapple, distributing evenly.
- Preheat the oven to 180°C (350°F).
- Bake for 25-30 minutes until the chicken is fully cooked and the pineapple and onions are caramelized.
- If needed, cover the dish with foil to prevent the chicken from drying out. Remove the foil for the last 5-7 minutes to achieve a golden-brown crust.
- Serve hot, garnished with fresh herbs. This dish pairs well with rice, mashed potatoes, or fresh vegetables.