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.


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Wash 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°.
2
Drain pineapple, reserving juice. Stir cornstarch into juice until well-dissolved. Pour over chicken.
3
Toss 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.
4
This 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