Tropical Baked Chicken
Transport your taste buds to a tropical paradise with this bold and flavorful Tropical Baked Chicken recipe! Tender, juicy chicken thighs are marinated in a luscious blend of coconut milk, lime juice, soy sauce, honey, garlic, and freshly grated ginger, creating a perfect balance of sweet, savory, and tangy flavors. Baked alongside vibrant pineapple chunks, each bite bursts with island-inspired charm. This easy-to-make dish features golden, crispy skin and a savory-sweet pan sauce, making it a standout option for weeknight dinners or special occasions. Garnished with fresh cilantro and served over fluffy rice, this tropical-inspired meal is as beautiful as it is delicious. Perfect for lovers of exotic flavors and simple, crowd-pleasing recipes!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Pineapple chunks (fresh or canned, drained if canned)
- 1 cup Coconut milk (unsweetened)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro leaves (chopped, for garnish)
- 4 cups Cooked rice (for serving, optional)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or a rimmed baking sheet.
Pat the chicken thighs dry with paper towels and set aside.
In a medium bowl, whisk together coconut milk, lime juice, soy sauce, honey, minced garlic, grated ginger, olive oil, ground cumin, paprika, salt, and black pepper to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
After marinating, transfer the chicken thighs (skin-side up) to the prepared baking dish and pour any remaining marinade over the chicken.
Evenly distribute the pineapple chunks around the chicken in the dish.
Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Halfway through baking, spoon some of the pan juices over the chicken to keep it moist.
Once done, remove the dish from the oven and let the chicken rest for 5 minutes.
Garnish with chopped cilantro and serve hot over cooked rice, if desired. Spoon the flavorful pan sauce and pineapple over the chicken and rice for extra tropical flavor.
Nutrition Facts
Calories |
4789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.7 g | 353% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 4565 mg | 198% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 90.3 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4098 mg | 87% | |
*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.
