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Pineapple Chicken Bake

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“I developed this recipe just recently, it is delicious! If you like tons of sauce then double the sauce ingredients, although you might have to cook it in a larger baking dish or a roaster, if you double the sauce ingredients you can throw in a couple more pieces of chicken, this also works well using boneless skinless chicken breasts, reduce cooking time slightly. I add in both green and red bell pepper but green will work fine. For the sauce you have to really adjust ingredients to suit taste, if you want a really thick sauce then mix cornstarch with cold water to make a paste then add in whuile the sauce is simmering.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Butter a 13 x 9-inch baking dish.
  3. Pat the chicken pieces dry with paper towels then season with salt and pepper.
  4. In a medium skillet heat butter with oil until melted over medium heat; add in chicken pieces and brown on both sides; remove to the prepared casserole dish skin-side up.
  5. To the same skillet (adding in more butter and/or oil if needed) add onion, garlic, bell pepper and carrots, saute for about 5 minutes, scraping any browned bits on the bottom of the pan.
  6. Add in ketchup, pineapple juice, vinegar, brown sugar, soy sauce, apricot jam or jelly and ginger powder; cook stirring with wooden spoon over medium heat until the mixture boils (adjust ingredients to taste, if you prefer a sweeter sauce then add in more brown sugar) cook simmering over medium-low heat stirring for about 15 minutes.
  7. Thicken the sauce with cold water or cornstarch to thick if desired.
  8. Add in pineapple chunks; mix to combine.
  9. Pour the sauce over the chicken pieces in the pan; turn chicken to coat with the sauce.
  10. Cover with foil and bake for 30 minutes.
  11. Uncover and continue to bake for another 25-30 minutes or until the chicken is tender.
  12. Serve with hot cooked rice.

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