Pineapple Chicken Bake
Elevate your weeknight dinner game with this Pineapple Chicken Bake, a harmonious blend of sweet and savory flavors that’s irresistibly comforting. Juicy, tender chicken breasts are seared to golden perfection, then baked in a luscious sauce made from tangy pineapple chunks, honey, soy sauce, and a hint of zesty ginger. Crisp red and green bell peppers add vibrant color and crunch, while a touch of garlic enhances the dish’s richness. This one-skillet masterpiece is quick to prepare and a breeze to clean up, making it ideal for busy evenings. Serve it over steamed rice to soak up every drop of the glossy pineapple glaze, and garnish with fresh scallions for a burst of brightness. Perfect for family dinners or casual entertaining, this Pineapple Chicken Bake is a tropical-inspired delight to satisfy every palate.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups pineapple chunks (canned or fresh)
- 0.25 cups soy sauce
- 0.25 cups honey
- 2 tablespoons rice vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1.5 tablespoons cornstarch
- 2 tablespoons cold water
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks scallions, sliced (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the soy sauce, honey, rice vinegar, and pineapple chunks (including their juice if using canned). Stir well to combine.
In a small bowl, mix the cornstarch with cold water to create a slurry. Gradually whisk the slurry into the sauce in the skillet to thicken it.
Add the chopped green and red bell peppers to the skillet, stirring them into the sauce.
Return the chicken breasts to the skillet, spooning some of the sauce over them.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let it rest for 5 minutes. Garnish with sliced scallions if desired.
Serve the pineapple chicken bake with steamed rice or a side of your choice. Enjoy!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5210 mg | 227% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 108.2 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3341 mg | 71% | |
*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.
