Pineapple Chicken

Susan Feliciano

By
@frenchtutor

My mother used to make this. As children, we used to pick out the onions, but now I find the combination very good.
I normally use whole bone-in chicken pieces, but it also works well with breast filets or tenderloins. You may have to bake for less time using boneless.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
5
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

3 lb
chicken pieces, bone-in, with skin
2 Tbsp
olive oil or butter
1 large
can pineapple chunks in juice
1
onion, peeled and cut in wedges
salt and pepper
1 Tbsp
cornstarch
2
green onion tops, thinly sliced

Step-By-Step

1Wash and dry chicken pieces, and arrange them in a metal 9x13-inch baking pan. Brush with the oil or butter and season with salt and pepper. Preheat oven to 375°.

2Drain pineapple, reserving juice. Stir cornstarch into juice until well-dissolved. Pour over chicken.

3Toss the pineapple chunks with the onion wedges, and arrange over and around chicken. Bake for 35-45 minutes, until chicken is well-browned and juices run clear. Baste with some of the pan juices a few times during baking. Place chicken pieces on plate and spoon pineapple-onion mixture over, with some of the sauce. Sprinkle with green onion tops to serve.

4This is good served with rice or orzo pasta, and sauteed green beans with mushrooms.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #pineapple, #baked