Sweet and Tangy, this pineapple chicken is one of my favorite easy chicken recipes. Based on a pineapple chicken recipe from the 1970’s, I updated this baked pineapple chicken dish so it’s healthier without losing any of it’s fabulous flavor!
This post was sponsored by Collective Bias, Inc. and it’s advertiser. As always, all opinions are mine.
In need of quick and delicious recipes that he and his roommates can make, my oldest has been asking me for recipes. With Chinese New Year around the corner, my thoughts turned to Asian inspired dishes. Although not authentic, this pineapple chicken dish is an update of one my mum used to make and one that my family has loved for years. So, I dusted this pineapple chicken recipe off and gave it a bit of a facelift. Less fat, less sodium and just as easy and made from ingredients you probably already have in your pantry and refrigerator. This baked pineapple chicken dish is just what you need when you have no idea what to make for dinner!
Ingredients for this Pineapple Chicken Recipe:
- canola or vegetable oil
- low sodium soy sauce
- canned pineapple chunks in pineapple juice
- brown sugar
- dried onion flakes
- worcestershire sauce
- sriracha sauce
- boneless, skinless chicken breasts or thighs
- sesame seeds
- green onions
How to make this Pineapple Chicken Recipe:
Step #1: Mince up some garlic and ginger and saute it in a little vegetable oil…
Step 2: then add the pineapple chunks , Soy Sauce, Sriracha sauce, a touch of brown sugar, worcestershire and some onion flakes. Bring it to a boil and then reduce to a simmer and add a little cornstarch mixed with water to thicken it.
Step 3: Lay your chicken breasts or thighs in a glass or ceramic baking dish and pour the sauce over it…. Step #4: bake at 350 degrees for 30 – 40 minutes. Garnish with sesame seeds and green onions and that’s it!
Serve with steamed rice, noodles, or just by itself!
Sweet and Tangy, this pineapple chicken is one of my favorite easy chicken recipes. Based on a pineapple chicken recipe from the 1970's, I updated this baked pineapple chicken dish so it's healthier without losing any of it's fabulous flavor!
- 1 Tablespoon vegetable oil
- 2 cloves garlic minced
- 1 Tablespoon minced fresh ginger
- 1/2 cup Kikkoman Less Sodium Soy Sauce
- one 20 oz. can Dole Pineapple Chunks in Pineapple Juice
- 1 Tablespoon brown sugar
- 2 Tablespoons dried onion flakes
- 1/2 teaspoon Kikkoman Sriracha Sauce
- 1/2 teaspoon worcestershire sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1 3/4 pounds skinless boneless chicken breasts
- 1 Tablespoon sesame seeds optional
- 2 Tablespoons sliced green onions optional
- Pre heat the oven to 350 degrees.
- In a small bowl, combine the cornstarch and water. Stir until the cornstarch is completely dissolved. Set aside.
- In a medium saucepan, heat the oil over medium high heat. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
- Add the soy sauce, pineapple chunks with their juice, brown sugar, onion flakes, sriracha sauce and worcestershire sauce. Bring mixture to a boil Reduce heat to low and add the cornstarch and water mixture. Stir. Cook for 2 minutes until the sauce thickens.
- Arrange the chicken breasts in a 7 x 11 baking dish. Pour the sauce over and place in a 350 degree oven. Bake for 30 minutes or until chicken reaches an internal temperature of 165 degrees.
- Serve over Minute Rice and garnish with sesame seeds and green onions.
- This pineapple chicken recipe re heats really well so you can make it up to two days ahead of time. To reheat, cover the casserole dish with foil and bake in a 350 degree oven until the sauce is bubbling hot!
- This pineapple chicken recipe also freezes wonderfully. Tip: To prevent freezer burn, spray a piece of aluminum foil (cut to the size of your freezer dish) and place the sprayed side down on top of the cooled baked pineapple chicken. To reheat: let thaw in the refrigerator overnight and then bake in a 350 degree oven for 20 - 25 minutes or until the sauce is hot and bubbling!
- I generally serve this with steamed rice and a side salad like this Thai coleslaw or this Thai Cucumber Salad.