Baked Pineapple Chicken Breasts

Pineapple Baked Chicken
Pineapple Baked Chicken. Diana Rattray
    65 mins
Ratings

Pineapple juice and a variety of spices and seasonings flavor these simple baked chicken breasts. The chicken is first browned with a flavorful coating and then it's baked with a sweetened pineapple juice sauce. Serve it with pineapple slices or chunks and your favorite vegetables. If you like a sauce, it takes just a few extra minutes to thicken the liquids with a simple mixture of cornstarch and water.

I used boneless chicken breasts in the recipe. If you use very thin or small chicken breasts, adjust the time accordingly. If you use bone-in chicken breasts or other chicken parts, you might have to adjust the time. Check with an instant-read food thermometer to make sure the chicken is thoroughly cooked.

The recipe is easily scaled down for four.

What You'll Need

  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon ground nutmeg
  • 8 boneless chicken breast halves, skin removed
  • 1/2 cup (1 stick) butter
  • 2 cups pineapple juice, unsweetened
  • 1 tablespoon plus 1 teaspoon soy
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional

How to Make It

Heat the oven to 350° F (180° C/Gas 4).

Mix together flour, salt, celery salt, garlic powder, onion powder, and nutmeg; dredge chicken in seasoned flour mixture. In a heavy skillet brown chicken breasts in melted butter. When chicken is golden brown, transfer to a 13x9x2-inch baking dish.

Combine pineapple juice, soy sauce, and sugar; mix well and pour over the chicken.

Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.

Remove foil and continue baking until chicken is tender, about 20 to 30  minutes longer, basting with pan juices several times. Serve sauce with the chicken, if desired. If the chicken breasts are small or quite thin, cut back on the cooking time. The minimum temperature for chicken is 165° F (74° C). If in doubt, use an instant-read thermometer to check for doneness.

If you would like a thicker sauce, remove the chicken to a platter and cover it with foil to keep it warm. Strain the juices into a saucepan and bring to a simmer. Combine the cornstarch with 2 tablespoons of cold water and stir until smooth. Add the mixture to the sauce and continue cooking until the sauce is thickened and clear.

Serve the chicken with the sauce, pineapple chunks, rice or noodles, and a green vegetable. 

Serves 6 to 8.

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