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Baked Pineapple Chicken

A comforting and protein-packed dish combining tender chicken, sweet pineapple, and savory sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds skinless, boneless chicken breasts The protein base; keeps the dish hearty and satisfying.
  • 15.5 oz canned pineapple chunks, juice reserved Provides sweetness and acidity, essential for balancing the sauce.
  • 1/2 cup chicken broth Provides moisture and flavor; can use low-sodium options.
  • 1/2 cup honey A natural sweetener for balance in the sauce.
  • 3/4 cup seasoned rice vinegar Adds tanginess that complements the pineapple.
  • 1/2 green bell pepper cut into 1-inch pieces Adds crunch and a splash of color.
  • 1/2 red bell pepper cut into 1-inch pieces Enhances the visual appeal and flavor profile.
Seasoning and Sauce Ingredients
  • 1/2 teaspoon freshly ground black pepper Adds essential flavor and seasoning.
  • 1/2 teaspoon Kosher salt Enhances taste, balancing out the sweetness of the pineapple.
  • 3 tablespoons cornstarch, divided Used for dredging and thickening the sauce.
  • 1 tablespoon all-purpose flour Works with cornstarch for a perfect crust on the chicken.
  • 1 tablespoon olive oil Adds healthy fat and flavor.
  • 1 tablespoon butter Gives richness and depth to the dish.
  • 2 tablespoons soy sauce Adds umami flavor, enriching the sauce.
  • 1 teaspoon freshly ground ginger Gives a zesty kick and warmth.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Thinly slice the chicken breasts into cutlets and season with black pepper and salt.
  3. Dredge the chicken in a mixture of cornstarch and flour.
Cooking
  1. Heat olive oil and butter in a skillet over medium-high heat, then brown the chicken for 2-3 minutes per side until golden.
  2. Transfer the browned chicken to a platter.
  3. Drain the pineapple, reserving the juice and combine with enough chicken broth to total 1 cup.
  4. Add rice vinegar, honey, cornstarch, and soy sauce to the juice mixture.
  5. Bring the sauce to a boil, then reduce until thickened.
  6. Mix the browned chicken, pineapple, and bell peppers into the sauce.
  7. Bake uncovered for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Notes

Serve with cooked rice for a complete family meal. Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.