Pineapple Baked Chicken Recipes

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).

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).

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.

PINEAPPLE-GLAZED CHICKEN THIGHS

Steps:

• Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.

PINEAPPLE BAKED CHICKEN

Steps:

• Preheat oven to 375°. In a small bowl, combine Italian seasoning, sweet paprika, and garlic powder. Season chicken with salt and pepper.
• In a large ovenproof skillet over medium-high heat, heat oil. Cook chicken on top side until golden, about 5 minutes. Remove from heat and sprinkle all over with seasoning mixture.
• Sprinkle tops of chicken with 1 cup mozzarella and most of Parmesan. Arrange a pineapple round on top of each piece of chicken. Sprinkle with remaining ½ cup mozzarella and remaining Parmesan.
• Bake until cheese is melty and chicken is cooked through, about 10 minutes.
• Garnish with red onion and cilantro before serving.

ALOHA PINEAPPLE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.
• In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
• Add uncooked rice, onion, bell pepper, pineapple and it's juices and chicken. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
• Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
• Let stand 5 minutes before serving. Top with diced bacon and cilantro.

HAWAIIAN BAKED CHICKEN

Steps:

• Lightly pound chicken just enough to even it out; do not pound it thin.
• In a large plastic ziploc bag, combine chicken breasts, pineapple juice, minced garlic, salt, pepper, lemon juice, lemon zest, and paprika.
• Seal bag and place in fridge for 3 to 4 hours.
• Preheat oven to 400˚F.
• Lightly grease a baking pan with cooking spray.
• Remove chicken from bag and shake off any excess; discard marinade mixture.
• Transfer chicken to prepared baking pan; set aside.
• In a frying pan, melt butter over medium-high heat.
• Add mustard, honey, and pineapple chunks; stirring occasionally, cook for 2 minutes, or until bubbly and fragrant.
• Remove from heat.
• Spoon pineapple mixture over chicken.
• Bake for 35 to 40 minutes, or until chicken is tender.
• Remove from oven.
• Serve.

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.

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable bag combine broth, soya sauce and half of ginger.
• Add chicken.
• Seal and turn to coat; refrigerate for 2 hours turning occasionally.
• Drain pineapple, reserving 1/2 cup juice.
• Set aside 1/2 cup pineapple.
• (refrigerate remaining juice and pineapple for a later 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 a couple minutes until thickened.
• Drain chicken and discard marinade.
• Place chicken in greased 9 inch glass baking dish.
• Top with pineapple mixture.
• Bake uncovered at 350 for 45 minutes approx or until juices run clear.

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.

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.

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

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.