Description
Pineapple Chicken boasts irresistible flavors with juicy chicken breasts coated in a sweet and tangy pineapple sauce. It’s simple to prepare and perfect for a quick dinner or a delightful family meal.
Ingredients
Scale
- 1 ½ pounds skinless, boneless chicken breasts
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 3 tablespoons cornstarch, divided
- 1 tablespoon all-purpose flour
- 1 tablespoon canola oil
- 1 tablespoon butter
- 15.5 oz canned pineapple chunks, juice reserved
- ¾ cup seasoned rice vinegar
- ½ cup chicken broth
- ½ cup honey
- 1 tablespoon soy sauce
- 1 teaspoon freshly ground ginger
- ½ green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
Instructions
- Prep the chicken by preheating the oven to 350°F. Trim excess fat from the chicken breasts and slice each in half lengthwise. Season with black pepper and kosher salt, then dredge in a mixture of cornstarch and flour.
- Brown the chicken cutlets in a skillet with canola oil and butter over medium-high heat for 2-3 minutes on each side until golden brown. Transfer to a platter and cover with foil to keep warm.
- Make the sauce by draining the pineapple chunks and reserving the juice. Combine enough chicken stock to make 1 cup with seasoned rice vinegar, honey, cornstarch, and soy sauce. Bring to a boil in the skillet with grated ginger and cook for 2 minutes until thickened.
- Bake the chicken by adding the reserved chicken breasts and juice back into the skillet with pineapple and bell peppers. Bake uncovered for 20 minutes or until the chicken reaches 165°F. Serve with cooked rice.
Notes
Feel free to substitute fresh pineapple for canned if you prefer a more natural flavor.
Adjust the sweetness by using less honey if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg