Baked Pineapple Chicken
Baked Pineapple Chicken is a delightful dish that combines tender chicken breasts with the sweetness of pineapple and a savory garlic sauce. The unique blend of Dijon mustard and rosemary adds depth, making it perfect for family dinners or gatherings. It's a tropical twist that appeals to both adults and children alike.
Ingredients
Instructions
- Drain pineapple; reserve juice.
- Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary.
- Arrange chicken in a shallow baking dish, skin side up.
- Broil until browned.
- Stir sauce and pour over chicken.
- Bake at 400° for 30 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken in the pineapple juice mixture for a few hours before baking. If cornstarch isn't available, you can substitute with arrowroot powder or all-purpose flour for thickening. Fresh rosemary can be swapped with thyme if preferred, and you can use honey instead of Dijon mustard for a sweeter sauce.
Serving Suggestions
Serve Baked Pineapple Chicken alongside steamed rice or quinoa to soak up the delicious sauce, and add a fresh green salad for a light meal. It also pairs beautifully with roasted vegetables or a side of coleslaw for a refreshing crunch. For a larger spread, consider including dishes like Cajun Chicken Creole for variety.
Storage & Reheating
Leftover Baked Pineapple Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish with a splash of pineapple juice or chicken broth, cover with foil, and warm in a preheated oven at 350°F until heated through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pineapple Chicken contains roughly 208 calories, with 22g protein, 9g carbohydrates, and 9g fat. It is an excellent source of vitamin A (61% of the Daily Value), protein (45% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of iron and calcium. At about 208 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used! Just slice it into rings and make sure to use enough juice to maintain the flavors. This will add a bright, fresh taste to the dish.
How can I make this dish spicier?
To add some heat, you can mix in a teaspoon of red pepper flakes or a dash of hot sauce into the sauce before pouring it over the chicken. This will give the dish a nice kick without overpowering the sweetness of the pineapple.
Is there a way to make this dish healthier?
To lighten the dish, use skinless chicken breasts and reduce the amount of sauce poured over the chicken. You can also substitute low-sodium Worcestershire sauce and use less cornstarch for thickening to keep it healthier while retaining flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).