Lemon-Pineapple Baked Chicken

This chicken gets a two-stage cook that delivers both crispy browning and a tangy, glossy sauce. Broil the breasts first to get color and texture on the surface, then bake them in a pineapple-lemon sauce thickened with cornstarch so it clings instead of running off.

The sauce punches above its weight. Pineapple juice, Dijon mustard, Worcestershire, garlic, and rosemary create layers of sweet, sharp, and savory that coat each piece as it bakes. The cornstarch thickens everything into a glaze during the oven time.

Pineapple chunks and thin lemon slices go around the chicken for the last 5 minutes. Just long enough to warm through without turning mushy. Serve the whole thing over rice so nothing from that pan sauce goes to waste.

Chef Tips

• Watch the broiler closely during the browning step. Chicken goes from golden to charred in seconds under a broiler.
• Stir the cornstarch sauce well before pouring it over the chicken. Cornstarch settles fast and you’ll get lumps if it sits too long.
• Baste at least once during baking. The sauce caramelizes on the surface and builds up a sticky, lacquered finish.
• Use pineapple canned in juice, not syrup. Syrup makes the sauce cloyingly sweet and throws off the balance with the lemon and mustard.

Variations

• Teriyaki twist: Add soy sauce and ginger to the sauce for an Asian-inspired glaze.
• Spicy pineapple: Stir in red pepper flakes or a diced jalapeño for heat that plays against the sweet fruit.