Pineapple Baked Chicken Breasts
Elevate your weeknight dinner game with Pineapple Baked Chicken Breasts—a dish that blends juicy chicken with sweet-tangy pineapple and a savory marinade bursting with flavor. This easy, oven-baked recipe features tender chicken breasts topped with caramelized pineapple rings and infused with a delightful blend of pineapple juice, soy sauce, honey, garlic, and fresh ginger. The optional kick of red chili flakes adds a subtle heat, while a garnish of chopped green onions lends a fresh, vibrant finish. Perfect for busy evenings, this 45-minute recipe is as versatile as it is delicious, pairing beautifully with sides like steamed rice, roasted vegetables, or a crisp garden salad. Whether you're hosting guests or prepping a family-friendly meal, this tropically inspired chicken dish is guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 pieces Pineapple rings (canned or fresh)
- 1 cup Pineapple juice (from the can or fresh)
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 stalks Green onions (chopped, for garnish)
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, grated ginger, olive oil, salt, and black pepper. Add red chili flakes if you prefer a mild heat.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
While the chicken is marinating, lightly oil a baking dish or line it with parchment paper to prevent sticking.
Arrange the marinated chicken breasts in the prepared baking dish. Place 2 pineapple rings on top of each chicken breast.
Pour the reserved marinade over the chicken and pineapples to ensure the flavors seep deep into the dish.
Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with the pan juices halfway through cooking for extra moisture and flavor.
Once cooked, remove the baking dish from the oven and let the chicken rest for 5 minutes to retain its juices.
Garnish the dish with chopped green onions before serving. Serve warm with sides such as steamed rice, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 27.2 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 739 mg | 16% | |
*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.
