Pineapple Chicken Recipe
Baked Chicken in a Sweet Pineapple Glaze
You're going to love this Pineapple Chicken recipe. The flavors of soy sauce, curry and pineapple combine to give this dish a wonderful Polynesian flavor. When it has finished baking, the chicken will have a delicious sticky pineapple glaze. Our kids always ask for seconds.
This recipe cooks quickly at 450 degrees. It's a good idea to use canned pineapple in juice and not syrup or the dish will be too sweet. The cornstarch listed in this recipe will thicken the sauce and help it to become a glaze. It's important to mix the corn starch in cool water first and then add it to the sauce mixture. If the water is warm or hot, the cornstarch will clump up and become useless.
One thing about white meat is that it can dry out very easily. The breasts cook so quickly that there’s no need to brown them first. The dish will be done when a quick read thermometer, placed into the thick part of the chicken, reads 160 degrees. If you leave it in longer the chicken will start to dry out.
Pineapple Chicken Recipe
Ingredients:
4 boneless, skinless chicken breasts
1 (20-ounce) can pineapple chunks in juice (not syrup)
1/4 cup honey
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 tablespoon water
1/3 cup pecan pieces
Preparation:
Adjust an oven rack to the upper position and heat the oven to 450 degrees. Season chicken with salt and pepper.
Put the pieces of chicken in a 9 by 13-inch baking dish coated lightly with vegetable oil spray.
Drain the pineapple chunks, reserving 1/2 cup of the juice.
Mix the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat.
Simmer, stirring often for about 8 minutes.
Mix the cornstarch in the cool water, then mix into the honey mixture.
Stir in the pineapple chunks and continue to cook until the sauce has thickened.
Pour the pineapple sauce over the chicken, then sprinkle on the pecans.
Bake in the oven at 450 degrees until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.
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