Juicy, sweet-savory, and oven-simple
Baked Chicken with Pineapple is a comforting, oven-baked dish that balances tender chicken with the natural sweetness of pineapple in a glossy, flavorful sauce. It’s easy enough for weeknights yet special enough to serve guests, and it pairs beautifully with rice or roasted vegetables.
Ingredients
4 boneless, skinless chicken breasts or thighs
1 can (20 oz) pineapple chunks with juice
⅓ cup brown sugar
¼ cup soy sauce
2 cloves garlic, minced
1 tablespoon cornstarch
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon olive oil
Optional: sliced green onions or sesame seeds for garnish
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken in a single layer.
Pat the chicken dry with paper towels. Season both sides lightly with black pepper and paprika to enhance flavor.
Heat olive oil in a skillet over medium heat. Sear the chicken for 2–3 minutes per side until lightly golden. This step locks in moisture and adds extra flavor. Transfer the chicken to the prepared baking dish.
In a bowl, whisk together the pineapple chunks with their juice, brown sugar, soy sauce, minced garlic, and cornstarch until fully combined and smooth.
Pour the pineapple sauce evenly over the chicken, making sure the pieces are well coated and the pineapple is distributed throughout the dish.
Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the chicken is fully cooked and the sauce has thickened and turned glossy.
Remove from the oven and let the dish rest for 5 minutes before serving. This allows the sauce to settle and cling to the chicken.
Serve hot, spooning the thick pineapple sauce over each portion. Garnish with green onions or sesame seeds if desired.
Tips
Chicken thighs stay extra juicy, while breasts are leaner.
Do not drain the pineapple—the juice is essential for the sauce.
Serve over rice to soak up the sweet-savory glaze.
