Lemon Pineapple Baked Chicken
Elevate your weeknight dinner with this mouthwatering Lemon Pineapple Baked Chicken recipe, a vibrant blend of sweet, tangy, and savory flavors. Juicy, tender chicken thighs are marinated in a luscious mixture of pineapple juice, fresh lemon, honey, garlic, and soy sauce, then baked to perfection in a single dish for easy prep and cleanup. Topped with caramelized pineapple rings and surrounded by zesty lemon slices, this dish combines tropical sweetness with citrusy brightness, creating an irresistible glaze that coats each bite. Finished with a sprinkle of fresh parsley, this oven-baked delight is perfect for pairing with fluffy steamed rice or roasted vegetables. Whether you’re hosting a dinner party or simply upgrading family dinner, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 6 pieces pineapple rings (canned or fresh)
- 1 large lemon
- 1 cup pineapple juice
- 3 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon ground paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and season them with the salt, black pepper, and paprika on both sides.
In a small mixing bowl, whisk together the pineapple juice, juice from the lemon, olive oil, garlic, honey, soy sauce, and dried thyme.
Arrange the chicken thighs in a single layer in a large, oven-safe baking dish.
Pour the marinade evenly over the chicken thighs, ensuring they are well-coated.
Place a pineapple ring on top of each chicken thigh.
Thinly slice the lemon and arrange the slices around the chicken in the baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and spoon some of the pan juices over the chicken. Bake uncovered for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
Remove the dish from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm. This dish pairs well with steamed rice or roasted vegetables.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 130.3 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2945 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
