Pineapple Chicken Bake

"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."
 
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Ready In:
1hr 10mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Set oven to 400 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Pat the chicken pieces dry with paper towels then season with salt and pepper.
  • 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.
  • 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.
  • 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.
  • Thicken the sauce with cold water or cornstarch to thick if desired.
  • Add in pineapple chunks; mix to combine.
  • Pour the sauce over the chicken pieces in the pan; turn chicken to coat with the sauce.
  • Cover with foil and bake for 30 minutes.
  • Uncover and continue to bake for another 25-30 minutes or until the chicken is tender.
  • Serve with hot cooked rice.

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Reviews

  1. After browning the chicken and then mixing the sauce ingredients, I added the chicken back to the skillet and just simmered it until done - less dishes and electricity! I used a sweet yellow pepper instead of green. Even though I omitted the brown sugar and jam, it was more than sweet enough.
     
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