Pineapple Baked Chicken
Some meals feel like sunshine on a plate—the kind that lifts your spirits even on a regular weeknight. Pineapple Baked Chicken is exactly that. I’ll never forget the first time I made it on a hectic evening when I wanted something sweet, savory, and satisfying without spending hours in the kitchen. The smell of caramelized pineapple and roasted chicken filled the house, turning dinner into a mini celebration.
Since then, this dish has become a go-to in my home. Juicy chicken bakes in a sticky, tangy pineapple glaze that perfectly balances sweet and savory. Every bite offers tender meat, roasted fruit, and a glossy sauce that tastes like it belongs in a restaurant—but it’s easy enough for any night of the week.
Whether you’re feeding family, prepping meals, or hosting friends, this recipe always earns seconds. It’s simple for weeknights, special enough for holidays, and pairs effortlessly with your favorite sides.
Ingredients
| Chicken | Pineapple Sauce | Optional Garnish |
|---|---|---|
| 4 boneless, skinless chicken breasts (700–800 g) | 1 cup pineapple chunks (fresh or canned, drained) | Sliced green onions |
| ½ tsp salt | ½ cup pineapple juice | Sesame seeds |
| ¼ tsp black pepper | ¼ cup soy sauce | — |
| ½ tsp garlic powder | ¼ cup brown sugar or honey | — |
| ½ tsp paprika | 2 tbsp ketchup | — |
| 1 tbsp apple cider or rice vinegar | — | — |
| 2 cloves garlic, minced | — | — |
| 1 tsp fresh grated ginger (optional) | — | — |
| 1 tbsp cornstarch + 1 tbsp water (for thickening) | — | — |
Instructions
- Preheat Oven
Set oven to 375°F (190°C) and lightly grease a baking dish. - Season the Chicken
Place chicken in the dish and sprinkle with salt, pepper, garlic powder, and paprika.Pages: 1 2
