Description
A sweet and savory baked chicken dish featuring juicy pineapple slices and a tangy glaze, perfect for a quick weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (20 oz) pineapple slices in juice, drained and juice reserved
- ½ cup pineapple juice (from can)
- ¼ cup low‑sodium soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tsp cornstarch (optional, for thickening)
- Chopped parsley or green onions, for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a baking dish.
- Season chicken breasts with salt and pepper. Place in prepared dish.
- Arrange pineapple slices over chicken.
- In a bowl, whisk together ½ cup reserved pineapple juice, soy sauce, honey, garlic, ginger, and olive oil.
- Pour the glaze evenly over chicken and pineapple. If using, stir cornstarch into glaze first.
- Bake uncovered for 25–30 minutes, or until chicken is cooked through (165 °F/74 °C internal temperature).
- Optional: Broil for 2–3 minutes to caramelize the pineapple on top.
- Remove from oven, garnish with parsley or green onions, and allow to rest for 5 minutes before serving.
Notes
- Use chicken thighs for juicier results; adjust bake time accordingly.
- Serve with rice or roasted vegetables to soak up the glaze.
- To make it gluten‑free, use tamari instead of soy sauce.
- Leftovers keep well in the fridge for up to 3 days.