Description
Make this easy baked pineapple chicken for a sweet and savory weeknight dinner. The chicken bakes in a tangy glaze.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup pineapple juice
- 1/4 cup brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned pineapple chunks, drained (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish or line it with foil for easy cleanup.
- In a small saucepan, combine the pineapple juice, brown sugar, soy sauce, grated ginger, garlic powder, salt, and pepper.
- Bring the mixture to a simmer over medium heat. Cook for about 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly into a glaze. Remove from heat.
- Place the chicken pieces in the prepared baking dish. Pour half of the glaze mixture over the chicken, turning to coat. Reserve the remaining glaze.
- Bake for 15 minutes.
- Remove the dish from the oven. If using, scatter the drained pineapple chunks around the chicken. Brush the chicken pieces with more of the reserved glaze.
- Return the dish to the oven and bake for another 10 to 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Brush with any remaining glaze before serving.
Notes
- You can use chicken thighs for a moister result. Adjust baking time slightly if using thicker cuts.
- For a slightly crispier top, briefly broil the chicken for the last 1 to 2 minutes, watching carefully to prevent burning.
- This recipe works well as a one-pan meal if you add sliced onions or bell peppers to the dish before baking.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece chicken
- Calories: 310
- Sugar: 22
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 38
- Cholesterol: 105