Description
This Pineapple Chicken recipe features juicy chicken breasts baked to perfection with a tangy and sweet pineapple topping, barbecue sauce, brown sugar, and soy sauce for a flavorful and easy weeknight meal.
Ingredients
Scale
Chicken and Sauce
- 3 large boneless skinless chicken breasts
- 12 tablespoons barbecue sauce (divided, thick works best)
- 3 tablespoons dark brown sugar
- 1 tablespoon soy sauce
Topping
- 2 cups pineapple slices or rings
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking pan with foil for easy cleanup.
- Prepare Chicken: Cut each chicken breast in half lengthwise to create 6 cutlets. Brush both sides of each cutlet generously with barbecue sauce, using about 2 tablespoons per piece.
- Add Pineapple: Arrange the pineapple pieces or slices on top of each barbecue-coated chicken cutlet evenly.
- Make Brown Sugar Paste: In a small bowl, mix together the dark brown sugar and soy sauce until it forms a paste. Spoon this mixture evenly over the pineapple-topped chicken.
- Bake: Place the baking pan uncovered in the preheated oven and bake for 20 minutes. During the last few minutes, baste the chicken by spooning the pan sauce over the pineapple chicken to keep it moist and flavorful.
- Rest: Remove the chicken from the oven, cover loosely with foil, and let it rest for 5 minutes before serving to allow juices to redistribute.
Notes
- This simple recipe uses only five ingredients yet delivers bold flavors perfect for a quick family dinner.
- Using thick barbecue sauce helps the sauce cling better to the chicken.
- Resting the chicken after baking ensures juicy and tender results.
- Feel free to use fresh or canned pineapple slices depending on availability.
- For a spicier version, add a pinch of chili flakes to the brown sugar paste mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 241 kcal
- Sugar: 23 g
- Sodium: 661 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
