Baked Pineapple Chicken is the perfect combination of sweet and savory! When you take a bite of the juicy chicken, tender bell peppers, and sweet pineapple drenched in a sticky glaze, you’ll understand why this dish is one of my family’s favorites. It brings a taste of the Hawaiian islands to your dinner table, making me feel as if I’m on a warm beach with the sound of waves gently crashing in the background.

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Every time I make this dish, I’m reminded of a lovely summer evening spent with friends, sharing laughter and delicious food. The easy, uncomplicated method of this Baked Pineapple Chicken means it can easily transition from a casual weeknight meal to an impressive dinner party dish. With its vibrant colors and incredible flavors, you’ll find yourself making this over and over again. I can’t wait for you to give it a try!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pineapple Chicken
Storing & Reheating
Chef’s Helpful Tips
Pineapple Chicken

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 40 minutes of cooking, this is a hassle-free meal.
Irresistible Flavor: The combination of honey, ginger, and pineapple creates a perfect balance that’s utterly satisfying.
Eye-Catching Appeal: The bright colors of the bell peppers and pineapple make this dish a feast for the eyes.
Flexible Serving: Perfect for family dinners or gatherings, everyone loves the sweet and savory nature of this dish.
Diet-Friendly Options: Easy to adapt if you’re looking for gluten-free or leaner protein options.

Ingredients You’ll Need

1 ½ pounds skinless, boneless chicken breasts: Tender and lean, chicken breasts are the star of this dish, soaking up flavors beautifully.
½ teaspoon freshly ground black pepper: Adds a nice warmth and subtle kick.
½ teaspoon kosher salt: Enhances the natural flavors of the chicken.
3 tablespoons cornstarch, divided: Used to create a crispy coating for the chicken.
1 tablespoon all-purpose flour: Helps give the chicken a great texture when browned.
1 tablespoon canola oil: Ideal for high-heat cooking due to its neutral flavor.
1 tablespoon butter: Adds richness to the dish.
15.5 oz canned pineapple chunks, juice reserved: Brings a sweet, tropical flavor and moisture to the sauce.
¾ cup seasoned rice vinegar: Adds tanginess; if you don’t have it, you can use regular rice vinegar.
½ cup chicken broth: Provides a flavorful base for the sauce, adding depth.
½ cup honey: Sweetens the dish and balances the acidity of the vinegar.
1 tablespoon soy sauce: Brings umami flavor, complementing the sweetness.
1 teaspoon freshly ground ginger: Infuses the dish with warmth and spice.
½ green bell pepper, cut into 1-inch pieces: Adds a slight crunch and freshness.
½ red bell pepper, cut into 1-inch pieces: Offers a sweet contrast and vibrant color.

How to Make Pineapple Chicken

Prep the chicken: Preheat your oven to 350°F. Trim any excess fat from the 1 ½ pounds of chicken breasts and slice each breast in half lengthwise to create four thin cutlets. Season both sides evenly with ½ teaspoon freshly ground black pepper and ½ teaspoon kosher salt. On a plate, combine 1 tablespoon cornstarch and 1 tablespoon all-purpose flour, then dredge each side of the chicken in the mixture, shaking off any excess.
Brown the chicken cutlets: In a 10-inch skillet, heat 1 tablespoon canola oil and 1 tablespoon butter over medium-high heat. Add the chicken breasts and cook for about 2-3 minutes on each side until they are golden brown. Once browned, transfer the chicken to a platter or sheet pan and tent with foil to keep warm.
Make the sauce: Drain the 15.5 oz canned pineapple chunks, reserving the juice. Combine the reserved pineapple juice with enough chicken broth to make 1 cup total; whisk this in a bowl with ¾ cup seasoned rice vinegar, ½ cup honey, 2 tablespoons cornstarch, and 2 tablespoons soy sauce. Pour the mixture into the skillet and bring it to a boil, scraping any burned bits from the pan. Stir in 1 teaspoon of freshly grated ginger and cook for about 2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
Bake the chicken in the sauce: Add the browned chicken cutlets back to the skillet along with 1 ½ cups of pineapple chunks, ½ green bell pepper, and ½ red bell pepper, both cut into 1-inch pieces. Bake uncovered for 20 minutes or until the chicken reaches an internal temperature of 165°F. Serve warm, ideally with a bed of fluffy rice to soak up the delicious sauce.

Storing & Reheating

Store any leftover Pineapple Chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken in a sturdy container or a freezer bag for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat in the microwave or on the stovetop over low heat. Just note that the sauce may thicken and could benefit from a splash of additional chicken broth to restore its saucy consistency.

Chef’s Helpful Tips

Make sure to dredge the chicken evenly in the cornstarch and flour mixture—this is what gives it that delightful crispy texture when pan-fried!
If you want even more flavor in your sauce, consider adding a splash of lime juice or zest.
Avoid overcooking chicken by using a meat thermometer; once it reaches 165°F, it’s done!
Feel free to swap out the bell peppers for whatever you have on hand, like snap peas or broccoli.
If you prefer a spicier kick, throw in a few sliced jalapeños when adding the peppers.

Baked Pineapple Chicken truly captures the essence of vibrant flavors and satisfying textures. With its ease of preparation and ability to feed a crowd, you can’t go wrong bringing this dish into your kitchen.

Recipe FAQs

Can I use fresh pineapple instead of canned?

Using fresh pineapple is absolutely fine and will add vibrant flavor and texture. Just make sure to cut it into chunks that are similar in size to canned pineapple to ensure even cooking.

Is this recipe gluten-free?

This recipe can be made gluten-free by using cornstarch instead of all-purpose flour and by substituting gluten-free soy sauce or tamari. This way, everyone can enjoy this delicious dish!

How can I make this dish spicier?

If you like a bit of heat, consider adding crushed red pepper flakes whenever you’re making the sauce. You can also add diced jalapeños while baking for an extra kick!

Can I prepare this dish ahead of time?

Yes! You can prep most of the ingredients, even fully preparing the chicken and sauce a day in advance. Store them separately until you’re ready to bake, and then just pop them in the oven to heat through before serving. Enjoy your culinary adventure!

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