After returning from our first family trip to Israel, this easy baked pineapple chicken recipe sure hit the spot. Sweet and spicy, made with brown sugar and chili paste, this chicken was a great way to welcome us home.
It was quite an unexpected and sad ending to what began as a phenomenal trip.
For those that want to read more, I’ll be doing a seperate post on our trip, but right now I want to tell you about this easy baked pineapple chicken!
Growing up in the 70’s my mother made a broiled soy sauce chicken dish quite often.
I remember it gave the entire kitchen a distinct, not always good aroma; because she often burnt it under the broiler.
I believe this was a Weight Watchers recipe and we had it once a week.
We had liver on another night because Weight Watcher’s said so.
Luckily I liked both, but I was never fond of the cottage cheese on toast thing, which was also a recommended staple.
At least according to my mom!
It was while perusing another Alison Roman recipe that I spotted this easy baked pineapple chicken recipe.
Reminding me of my mom’s, only sounding like WAY BETTER, I decided to try this recipe with the few simple ingredients that I always have on hand.
This sweet and sour chicken made with chicken pieces, is not the Chinese version with its sticky sweet orange sauce, but is a version of sweet and sour chicken with chili added to up the ante.
No need to cut your chicken into chunks and fry with corn starch.
And this sweet and savory chicken is perfect for busy nights.
How to Make this Easy Baked Pineapple Chicken Recipe
Marinate for a minimum of 30 minutes, but for best flavor, leave up to 24 hours.
Simply season the chicken with salt and pepper and let rest while you mix up the marinade in a small bowl.
Combine brown sugar, vinegar, pineapple juice, chili paste or gochujang, fish sauce or soy sauce, lime juice, a few red pepper flakes and minced or grated garlic cloves.
Stir until sugar dissolves and then place everything in a zip lock bag and set aside.
OK. Use garlic powder if you must.
Decrease the red chili flakes if you prefer it less spicy.
When you are ready to bake this pineapple chicken recipe, place in a 425 degree preheated oven.
This is a great way to use that can of pineapple that has been sitting in your pantry.
BUT-I do think fresh sweet pineapple is a tastier and better way to go.
That being said, I did use canned pineapple in this recipe, but I think fresh pineapple gives better results.
The canned pineapple tends to melt a bit into the sauce!
Not that there is anything wrong with more of a pineapple sauce!
Use fresh pineapple chunks or spears or canned pineapple slices or chunks and place on a rimmed baking sheet or in a rimmed baking dish, lined with parchment paper.
Roast until the chicken is caramellized and deeply browned, but don’t over cook.
Bone-in, skin-on chicken parts work great or just spatchcock a whole chicken and cook the whole bird.
Basting is recommended to keep the chicken moist and to add flavor.
Want kebabs cooked on the grill? Use boneless, skinless chicken breasts, but be careful not to overcook them,
The pineapple adds a ton of flavor and if you want to add bell peppers in the form of large chunks, go ahead.
Manservant requested that this be added to his favorite chicken dinners folder!
Doesn’t get much better than that.
When chicken has baked remove from oven and sprinkle with minced green onions, shallots or red onion.
Chopped cilantro is also good and a drizzle of sesame oil or sesame seeds really amps up the flavor of this easy baked pineapple chicken recipe.
No need to stir fry. Just marinate all day and bake in the evening for a simple meal the whole family will enjoy.
As the chicken cooks make some steamed white rice or brown rice. If you really want to make this extra special add some egg rolls to the plate and the kids will love it.
Want a salad? This one with Mandarin oranges would be perfect.
This is an easy dinner idea and could quickly become a new go-to recipe.
Leftover chicken can be stored in an airtight container.
Enjoy this healthy eating chicken recipe and add it to your chicken recipes folder.
My guess is everyone will want this on regular rotation!
Other Alison Roman Recipes:
This sticky sweet and spicy easy baked pineapple chicken recipe is full of flavor and perfect for weeknights or company.
4 pounds bone-in skin-on chicken or see post for other suggestions
Kosher salt and fresh black pepper
1/2 c brown sugar
1/4 c unseasoned rice vinegar
1/2 c chili paste
1/4 c unsweetened pineapple juice
1/4 c soy sauce or fish sauce
1/4 c fresh lime juice
2 t crushed red pepper flakes
2 garlic cloves, minced or grated
1/2 fresh pineapple, peeled and cored and cut into 1 1/2″ spears or wedges or 1 14oz can pineapple chunks, juice drained and used as above
1/2 shallot or 4 scallions, minced for garnish
1 c cilantro, leaves and stems coarsely chopped
2 T toasted sesame seeds or a drizzle of sesame oil or both
Season the chicken with salt and pepper and place in a large ziplock bag.
Combine brown sugar, pineapple juice, vinegar, chili paste, soy sauce or fish sauce, lime juice, red pepper flakes, and garlic in a medium bowl, whisking to dissolve the sugar. Pour ove the chicken and make sure the marinade is distributed evenly. Seal the bag and marinate at least 30 minutes, turning the bag from time to time.
Preheat the oven to 425. Place the chicken and pineapple on a rimmed baking sheet lined with parchment unless you want a sticky mess. Drizzle the remaining marinade from the bag over the chicken. Place in oven.
Roast until the chicken is deeply browned and caramelized. Baste the chicken periodically with a pastry brush or bbq brush for 50 to 60 minutes.
Remove from oven and garnish with shallots, cilantro and sesame seeds or oil.
Sesame oil is strong so make sure it is only a drizzle.
Chicken can be marinated up to 24 hours.
Thanks Alison Roman and Nothing Fancy for this great recipe.
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