Description
This Pineapple Chicken recipe combines tangy sweet pineapple with savory barbecue sauce, brown sugar, and soy sauce for a fast, moist, and tender baked chicken entree that is perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 3 chicken breasts (large, boneless, skinless)
Sauce and Toppings
- 12 tablespoons barbecue sauce (divided, thick works best)
- 2 cups pineapple (sliced or rings)
- 3 tablespoons dark brown sugar
- 1 tablespoon soy sauce
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking pan with foil to make cleanup easier.
- Prepare Chicken: Cut each chicken breast in half lengthwise to make 6 cutlets total. Brush both sides of each cutlet generously with barbecue sauce, using about 2 tablespoons of sauce per piece.
- Add Pineapple: Arrange the pineapple slices or pieces on top of each barbecue-coated chicken cutlet evenly.
- Make Sauce Paste: In a small bowl, mix the dark brown sugar and soy sauce well to form a paste. Spoon this mixture evenly over the pineapple on each chicken piece.
- Bake: Place the baking pan uncovered in the preheated oven and bake for 20 minutes. In the last few minutes of baking, baste the chicken by spooning some of the pan sauce over the pineapple chicken to enhance flavor and moisture.
- Rest and Serve: Remove the chicken from the oven and loosely cover with foil. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- Using only 5 simple ingredients makes this recipe quick and easy for busy weeknights.
- Choose thick barbecue sauce for better coating and richer flavor.
- Resting the chicken after baking ensures it stays juicy and tender.
- For variation, fresh pineapple can be used instead of canned for a fresher taste.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the brown sugar and soy sauce paste.
Nutrition
- Serving Size: 1 serving
- Calories: 241 kcal
- Sugar: 23 g
- Sodium: 661 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
