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.
3 lbchicken pieces, bone-in, with skin
2 Tbspolive oil or butter
1 largecan pineapple chunks in juice
1onion, peeled and cut in wedges
·salt and pepper
2green onion tops, thinly sliced
How to Make Pineapple Chicken
- 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°.
- Drain pineapple, reserving juice. Stir cornstarch into juice until well-dissolved. Pour over chicken.
- 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.
- This is good served with rice or orzo pasta, and sauteed green beans with mushrooms.