Baked Pineapple Chicken
Submitted by Bonniebel
Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis chicken has that sweet-meets-savory thing nailed.
Bone-in chicken breasts get broiled until the skin crisps up, then bake in a glossy sauce built from pineapple juice, crushed garlic, Dijon mustard, Worcestershire, and rosemary.
Pineapple chunks and thin lemon slices go in at the end, soaking up the pan juices and caramelizing around the edges.
The cornstarch in the sauce thickens it just enough to coat the chicken without turning gloppy.
Kitchen Tips
- Broil the chicken first for crispy skin, then bake. This two-step method gives you the best of both worlds.
- Stir the sauce well before pouring. The cornstarch settles and you need it evenly distributed to thicken properly.
- Add the pineapple and lemon slices only for the last 5 minutes so they warm through without falling apart.
- Spoon the pan sauce over the chicken when plating. That glossy coating is half the appeal.
Ingredients
Directions
DRAIN pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Wrocestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.
BROIL until browned. Stir sauce; pour over chicken. BAKE at 400’F. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes.
Garnish with fresh rosemary or parsley, if desired.
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