Pineapple Chicken Bake
A savory and sweet baked chicken dish with pineapple, brown sugar, and tangy mustard, perfect for family dinners or entertaining guests with its vibrant flavors.
Ingredients
Instructions
- Brush the chicken breasts with melted butter.
- Sprinkle with salt and pepper.
- Place the chicken in a 12 x 8 x 2-inch baking dish.
- Bake, uncovered, at 375°F for 30 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken in the mixture of lemon juice, mustard, and Worcestershire sauce for a few hours before baking. If you want a little heat, try adding a pinch of cayenne pepper. If you don’t have crushed pineapple, pineapple chunks can work as a substitute, just chop them smaller for better distribution.
Serving Suggestions
This Pineapple Chicken Bake pairs beautifully with steamed rice or a fresh green salad for a balanced meal. You can also serve it alongside roasted vegetables or the Broccoli Terrific for a colorful plate. For a more substantial side, consider adding a creamy potato dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This will help retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Chicken Bake contains roughly 400 calories, with 11g protein, 63g carbohydrates, and 12g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 788mg per serving (34% 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 chicken thighs instead of breasts?
Yes, chicken thighs can be used instead of breasts for a juicier and more flavorful dish. Just ensure they are boneless and skinless for best results, and adjust the cooking time if necessary, as thighs may take a bit longer to cook through.
What can I substitute for brown sugar?
If you don’t have brown sugar, you can use white sugar mixed with a bit of molasses as a substitute. For a healthier option, coconut sugar or honey can also work, but keep in mind that they may alter the flavor slightly.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and the sauce ahead of time, assemble it in the baking dish, cover it with plastic wrap, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if cooking from cold.
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).