Bakedpineapplechicken Recipes

BAKED PINEAPPLE CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place flour into a large oven roasting bag, inflate the bag slightly, and shake to distribute flour around the inside of the bag. Place pineapple rings, potatoes, carrots, spring onions, salt, and black pepper into the oven bag. Rinse the chicken pieces but don't dry them; add them to the bag. Shake to evenly distribute the ingredients and flour. Tie the top of the bag closed, and place on a baking sheet.
• Bake the chicken, vegetables, and pineapple in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

STICKY PINEAPPLE CHICKEN RECIPE BY TASTY

Steps:

• Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
• In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
• Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
• Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
• Enjoy!

BAKED PINEAPPLE CHICKEN

Steps:

• Combine all ingredients, except the chicken, and mix well.
• Add the chicken and stir to combine.
• Cover and place in refrigerator to marinate at least 1 hour (I marinated mine 5 hours).
• Spray a baking dish (or casserole) with cooking spray and add chicken mixture, marinade and all. Stir in the red pepper.
• Cover and bake @ 375* for 45 minutes.
• Serve over rice.

PINEAPPLE BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Arrange chicken in a single layer in a baking dish.
• Mix together pineapple, brown sugar, lime juice, mustard and soy sauce. Pour evenly over chicken.
• Cover and bake for 45 to 55 minutes. Uncover and bake an additional 10 to 15 minutes or until chicken is done.

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

PINEAPPLE BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts).
• Brush with butter.
• Sprinkle with salt and pepper.
• Bake at 375°F for 30 minutes.
• Prepare glaze.
• Pour over chicken breasts.
• Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.

PINEAPPLE CHICKEN

Steps:

• Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
• Turn chicken over; add pineapple chunks, onion soup, and water.
• Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.