Pineapple Braised Chicken
A vibrant, tropical-inspired chicken dish featuring pineapple and mandarin oranges in a flavorful sauce, perfect for family dinners or entertaining guests craving bold flavors.
Ingredients
- 2 1/2 to 3 lb. fryer chicken ⓘ
- 1/3 cup flour ⓘ
- 1/2 cup salad oil ⓘ
- 1 clove garlic, crushed ⓘ
- 1/4 cup sliced onion ⓘ
- 1/3 cup chopped green pepper ⓘ
- 1 (13 1/2 oz.) can pineapple chunks, drained ⓘ
- 1 (11 oz.) can mandarin oranges, drained ⓘ
- 1/2 teaspoon dry mustard
- 1 tablespoon soy sauce ⓘ
- 1/3 cup chili sauce ⓘ
- cooked white rice ⓘ
Instructions
- Rinse the chicken and dry on paper towels.
- Combine flour with a pinch of salt and pepper. Roll the chicken in the mixture.
- Saute the chicken in hot salad oil in a skillet until golden brown.
- Drain the chicken.
- Place the chicken in a 2-quart casserole.
- Saute crushed garlic, sliced onion, and chopped green pepper until tender.
- Drain pineapple chunks and mandarin oranges.
- Reserve the juices from the pineapple and oranges.
- Add dry mustard, soy sauce, chili sauce, and the reserved juices to the skillet. Bring to a boil, reduce heat, and simmer until thickened, about 5 minutes.
- Pour the sauce over the chicken in the casserole.
- Bake, covered, at 350°F for 30 minutes.
- Add pineapple chunks and mandarin oranges to the casserole, basting with the liquid.
- Bake uncovered for an additional 15 minutes or until the chicken is tender.
- Serve hot over cooked white rice.
Tips & Substitutions
For a quicker version, you can use pre-cut chicken pieces or even rotisserie chicken. If you prefer a tangier flavor, consider adding a splash of lime juice to the sauce. You can substitute chili sauce with a sweet and sour sauce for a different taste. Make sure to sauté the vegetables just until they are tender to retain some crispness.
Serving Suggestions
Serve the Pineapple Braised Chicken hot over a bed of cooked white rice to soak up the delicious sauce. A refreshing Lettuce-Spinach Tossed Salad pairs beautifully with this dish, balancing the sweetness of the pineapple and oranges. For a complete meal, consider serving with steamed vegetables or a light fruit salad.
Storage & Reheating
Leftover Pineapple Braised Chicken can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of water or chicken broth to prevent drying out. You can also microwave in short intervals, covered, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Braised Chicken contains roughly 343 calories, with 11g protein, 40g carbohydrates, and 17g fat. It is an excellent source of vitamin C (54% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1107mg per serving (48% of the Daily Value).
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 boneless chicken for this recipe?
Yes, boneless chicken can be used; however, you may need to adjust the cooking time. Boneless pieces will cook faster, so monitor them closely to avoid overcooking and drying out.
What can I substitute for the chili sauce?
If you prefer less heat, you can substitute chili sauce with sweet and sour sauce or even a homemade mixture of ketchup and vinegar. Adjust the quantities to taste, ensuring the balance of sweetness and tang.
Is there a vegetarian version of this dish?
For a vegetarian version, consider using tofu or seitan instead of chicken. Marinate the tofu in the same sauce ingredients before sautéing. Serve it over rice, maintaining the same flavors for a satisfying dish.
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).