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Baked Pineapple Chicken Recipe 2026 04 16 223220 819x1024 1

Baked Pineapple Chicken

This Baked Pineapple Chicken recipe combines juicy chicken with sweet pineapple and colorful bell peppers for a protein-packed and flavor-rich meal that is both budget-friendly and time-saving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds skinless, boneless chicken breasts Tender protein that forms the base of the dish.
  • 1/2 teaspoon freshly ground black pepper Enhances the chicken's flavor.
  • 1/2 teaspoon Kosher salt Essential for seasoning.
  • 3 tablespoons cornstarch, divided Helps create a crispy coating for the chicken.
  • 1 tablespoon all-purpose flour Adds to the crispiness of the chicken.
  • 1 tablespoon canola oil Provides flavor and prevents sticking.
  • 1 tablespoon butter For richness and additional flavor.
  • 15.5 ounces canned pineapple chunks, juice reserved Adds sweetness and moisture.
  • 3/4 cup seasoned rice vinegar Introduces acidity that balances the sweetness.
  • 1/2 cup chicken broth For added moisture and depth of flavor.
  • 1/2 cup honey Acts as a natural sweetener, reducing the need for refined sugars.
  • 1 tablespoon soy sauce Adds umami and depth.
  • 1 teaspoon freshly ground ginger Gives a boost of warmth and spice.
  • 1/2 green bell pepper cut into 1-inch pieces Adds texture and nutrition.
  • 1/2 red bell pepper cut into 1-inch pieces Brings vibrant color and sweetness.

Method
 

Preparation
  1. Preheat the oven: Set your oven to 350 degrees F.
  2. Prepare the chicken: Trim any excess fat from the chicken breasts and slice each piece in half lengthwise. Season both sides with black pepper and salt. Dredge in a mixture of cornstarch and flour.
  3. Brown the chicken: Heat canola oil and butter in a skillet over medium-high heat. Brown the chicken cutlets for 2-3 minutes on each side until they develop a golden crust.
Cooking
  1. Transfer browned chicken to a platter and tent with foil to keep warm.
  2. In the same skillet, drain the pineapple chunks, reserving the juice. Combine chicken broth with the reserved juice to make 1 cup. Whisk in rice vinegar, honey, cornstarch, and soy sauce. Bring mixture to a boil, then add in grated ginger, stirring until the sauce thickens.
  3. Add the chicken back into the skillet along with pineapple chunks and bell peppers.
  4. Bake uncovered for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F. Serve with cooked rice.

Notes

Tenting with foil keeps heat in and helps retain moisture. Marinate the chicken in soy sauce and ginger for a few hours for added flavor.