Baked Pineapple Chicken Recipe

Baked Pineapple Chicken Recipe

Succulent chicken cutlets, bell peppers, and pineapple chunks are baked in a sweet and sour pineapple sauce and served over rice for a fast weeknight dinner the whole family will love.

Course Main Course

Cuisine Hawaiian

Keyword pineapple chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 429kcal

Ingredients

1 ½ pounds skinless, boneless chicken breasts
½ teaspoon freshly ground black pepper
½ teaspoon Kosher salt
3 tablespoons cornstarch, divided
1 tablespoon all-purpose flour
1 tablespoon canola oil
1 tablespoon butter
15.5 oz canned pineapple chunks, juice reserved
¾ cup seasoned rice vinegar
½ cup chicken broth
½ cup honey
1 tablespoon soy sauce
1 teaspoon freshly ground ginger
½ green bell pepper, cut into 1-inch pieces
½ red bell pepper, cut into 1-inch pieces

Instructions

Prep the chicken. Preheat the oven to 350°F. Trim any excess fat from 1 ½ pounds chicken breasts and slice each in half lengthwise to make two thin cutlets (four total). With ½ teaspoon freshly ground black pepper and ½ teaspoon Kosher salt, evenly season both sides of the chicken breasts. Add 1 tablespoon cornstarch and 1 tablespoon flour to a plate, then dredge each side of the breasts in the mixture, shaking off any excess.
Brown the chicken cutlets. Heat 1 tablespoon olive oil and 1 tablespoon butter in a 10-inch skillet over medium-high. Add the chicken breasts and cook for 2-3 minutes per side or until golden brown. Transfer to a platter or sheet pan and tent with foil.
Make the sauce. Drain 15 ounces chunk pineapple, reserving the juice. Add enough chicken stock to make 1 cup. Whisk in ¾ cup seasoned rice vinegar, ½ cup honey, 2 tablespoons cornstarch, and 2 tablespoons soy sauce. Add to the skillet and bring to a boil, and skim out any burned bits. Add 1 teaspoon grated fresh ginger and cook 2 minutes, stirring constantly, until the sauce reduces by ⅓ and thickens to coat the back of a spoon.
Bake the chicken in the sauce. Add the reserved chicken breasts and their juice back to the skillet with 1 ½ cups chunk pineapple, ½ green bell pepper, and ½ red bell pepper cut into 1-inch pieces. Bake uncovered for 20 minutes or until the chicken registers 165°F. Serve with cooked rice.

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