Oven Baked Pineapple Chicken Food

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

ROASTED PINEAPPLE

Steps:

• Preheat the oven 400 degrees. Line a baking sheet with parchment paper.
• Lay the pineapple on its side and slice off the top and the bottom. Stand the pineapple upright and trim off the rind. Try to get as much of the 'eyes' off as possible. Slice the pineapple in half, then into quarters. Lay a quarter on the cutting board and slice out the tough core. Repeat with all the quarters.
• Slice each wedge in half and place on the prepared baking sheet. Brush each wedge with half the melted butter or coconut oil and sprinkle evenly with 2 tablespoons of sugar. Roast for 15 minutes.
• Flip the pineapple wedges and brush with the remaining butter or oil and roast for another 15 minutes.
• Serve warm or at room temperature.

PINEAPPLE BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Arrange chicken in a single layer in a baking dish.
• Mix together pineapple, brown sugar, lime juice, mustard and soy sauce. Pour evenly over chicken.
• Cover and bake for 45 to 55 minutes. Uncover and bake an additional 10 to 15 minutes or until chicken is done.

BAKED PINEAPPLE BBQ CHICKEN

Steps:

• Preheat oven to 400 degrees G.
• Spray a 9x13 pan with non stick spray.
• Lay the chicken out in the pan. Season the chicken with salt and pepper.
• Then top the chicken with the pineapple and the barbecue sauce.
• Bake in preheated oven for 30-40 minutes until the chicken has an internal temperature of 165 degrees F.

BAKED PINEAPPLE CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place flour into a large oven roasting bag, inflate the bag slightly, and shake to distribute flour around the inside of the bag. Place pineapple rings, potatoes, carrots, spring onions, salt, and black pepper into the oven bag. Rinse the chicken pieces but don't dry them; add them to the bag. Shake to evenly distribute the ingredients and flour. Tie the top of the bag closed, and place on a baking sheet.
• Bake the chicken, vegetables, and pineapple in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

OVEN-BAKED PINEAPPLE CHICKEN RECIPE

Steps:

• Heat the oven to 375°F.
• In a small bowl, whisk together the honey, soy sauce, vinegar, and chicken stock.
• Season the drumsticks with salt and pepper. In a an oven-proof pan, lightly brown the drumsticks over medium heat until crispy. This is just to give the skin some color - if you want to skip this step, you can. Add the sauce, garlic, onion, and pineapple.
• Oven roast for 30-45 minutes or until chicken is cooked through. Enjoy!

THE BEST BAKED PINEAPPLE CHICKEN THIGH MARINADE

Steps:

• In a mixing bowl combine pineapple juice, 1 1/2 tablespoon fresh ginger, 1 1/2 tablespoon soy sauce, 3-5 garlic cloves, 2 tablespoon sesame oil, 1 tablespoon light brown sugar, 1 teaspoon Kosher salt + black pepper, to taste. Mix with a spoon. Reserve 1/2 cup for sauce. Add chicken thighs, cover and marinade overnight or at least 6 hours.
• Preheat the oven to 400F. Place chicken thighs skin side down on a baking dish or cast iron skillet, bake for 20 minutes. Flip on the other side and pour 1/2 reserved sauce over the chicken thighs, rechurn back to the oven bake for 15 more minutes or until chicken thighs are cooked. Broil on high for 5 minutes.
• Garnish with sliced green onion. Enjoy!

ALOHA PINEAPPLE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used an 11 x 7-inch dish.
• In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
• Add uncooked rice, onion, bell pepper, pineapple and it's juices and chicken. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
• Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
• Let stand 5 minutes before serving. Top with diced bacon and cilantro.

OVEN BAKED CHICKEN WITH PINEAPPLE JUICE

Steps:

• Preheat Oven 350 degrees: Place the chicken thighs in a baking pan. In a small bowl combine the pineapple juice, lemon juice, drizzle of olive oil and the salt, pepper, ground oregano, ground cumin and mix. Drizzle this over the chicken. Sprinkle the crushed croutons over the chicken and grate the Romano cheese over the chicken. Place in the oven and bake 45-50 minutes or until the juices run clear.

OVEN BAKED PINEAPPLE CHICKEN KABOBS

Steps:

• Whisk together ingredients for the marinade. Reserve 1 cup for later use.
• Add cut chicken pieces remaining marinade to a gallon-sized zip-top bag. Refrigerate for up to two hours. (or prep this part the night before)
• Preheat oven to 450° Fahrenheit.
• Covering a baking sheet with aluminum foil and add a oven-safe baking rack. Sprits rack with non-stick cooking spray.
• Cute onion, peppers, and pineapple into bite-sized pieces, around 1½ inches.
• Add chicken pieces, pineapple, peppers, and onions to skewers alternating as you go.
• Lay Kabobs on the prepared baking rack and spritz with a little olive oil or canola oil spray.
• Bake for 25 minutes turning halfway through.
• While kabobs are baking add remaining marinade to a small saucepan and cook over medium heat. Bring to a simmer and stir often to prevent burning. Reduce the marinade for around 8 minutes as it simmers. Remove from heat.
• After Kabobs have baked for 25 minutes remove from oven. Turn oven to broil setting. Baste kabobs with reduced marinade and return to oven for 5 minutes. Watch carefully as you only want to caramelize the marinade a bit not scorch the kabobs.
• After 5 minutes or when you see the color of browning you like, remove kabobs from the oven, and let rest for 5 minutes.
• Serve over rice or with a big green salad!

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

HAWAIIAN BAKED CHICKEN

Steps:

• Lightly pound chicken just enough to even it out; do not pound it thin.
• In a large plastic ziploc bag, combine chicken breasts, pineapple juice, minced garlic, salt, pepper, lemon juice, lemon zest, and paprika.
• Seal bag and place in fridge for 3 to 4 hours.
• Preheat oven to 400˚F.
• Lightly grease a baking pan with cooking spray.
• Remove chicken from bag and shake off any excess; discard marinade mixture.
• Transfer chicken to prepared baking pan; set aside.
• In a frying pan, melt butter over medium-high heat.
• Add mustard, honey, and pineapple chunks; stirring occasionally, cook for 2 minutes, or until bubbly and fragrant.
• Remove from heat.
• Spoon pineapple mixture over chicken.
• Bake for 35 to 40 minutes, or until chicken is tender.
• Remove from oven.
• Serve.

PINEAPPLE BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts).
• Brush with butter.
• Sprinkle with salt and pepper.
• Bake at 375°F for 30 minutes.
• Prepare glaze.
• Pour over chicken breasts.
• Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.

PINEAPPLE BAKED CHICKEN

Steps:

• Preheat oven to 375°. In a small bowl, combine Italian seasoning, sweet paprika, and garlic powder. Season chicken with salt and pepper.
• In a large ovenproof skillet over medium-high heat, heat oil. Cook chicken on top side until golden, about 5 minutes. Remove from heat and sprinkle all over with seasoning mixture.
• Sprinkle tops of chicken with 1 cup mozzarella and most of Parmesan. Arrange a pineapple round on top of each piece of chicken. Sprinkle with remaining ½ cup mozzarella and remaining Parmesan.
• Bake until cheese is melty and chicken is cooked through, about 10 minutes.
• Garnish with red onion and cilantro before serving.

BAKED PINEAPPLE TERIYAKI CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees. Drain the pineapple juice from the can to use in the sauce (it should be about 3/4 cup juice total). Save the pineapple chunks for later. Combine the pineapple juice, grated ginger, minced garlic, soy sauce, rice vinegar, brown sugar, and cornstarch in a small sauce pot. Stir until everything is well combined and the cornstarch is dissolved. Cook the mixture over medium heat until it begins to boil and becomes thick and glossy. Turn the burner off and add the pineapple chunks to the sauce.
• Coat a small casserole dish with non-stick spray. Arrange the chicken thighs in the dish so that they are not overlapping. Pour the pineapple teriyaki sauce over the chicken, allowing some to get under the chicken pieces.
• Bake the chicken in the preheated oven for 35 minutes, or until the chicken is cooked through. Top the chicken with the sliced green onions. To serve, scoop one chicken thigh plus pineapple pieces and sauce over a bowl of cooked rice.

HAWAIIAN BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees. Season chicken with salt & pepper to taste and arrange chicken in a shallow baking dish coated with cooking spray.
• In a small bowl combine the melted butter, chicken broth, mustard, honey, garlic powder and pineapple.
• Spoon over chicken and sprinkle with paprika. Bake for 45 minutes or until a meat thermometer reads 180 degrees.

BAKED PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, stir together the pineapple tidbits, chicken stock, soy sauce, sesame oil, brown sugar, cornstarch, and garlic powder until well combined. Set aside.
• Season both sides of the chicken thighs with salt and pepper.
• Place an ovenproof skillet over medium heat. Then add the oil, onion, and chicken thighs once the skillet is hot.
• Sear the chicken thighs for about 3-4 minutes on each side, or until the chicken has a golden brown color. (see note)
• Pour the pineapple sauce over the chicken thighs. Then bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly and thickened.
• Remove the skillet from the oven and allow the chicken to sit 5 minutes before serving. The sauce will thicken up as it cools.
• Serve warm with chopped green onions and parsley on top, if desired.

OVEN BAKED PINEAPPLE BBQ CHICKEN (WHOLE30)

Steps:

• To make the green seasoning, combine all the green seasoning ingredients into a food processor and process into a smooth paste
• Wash and dry chicken drumsticks, then season with a teaspoon of salt and all of the green seasoning. Cover and let marinate for at least 30 minutes but over night is best
• Next make the BBQ sauce: In a small sauce pan combine all of the BBQ sauce ingredients. Cook on medium heat, continuously stirring until a thick sauce forms. Should take approximately 10 mins
• If marinating chicken over night, remove from the refrigerator 30 minutes before baking and allow the chicken to come up to room temperature
• Preheat oven to 375°F
• Add marinated chicken to a baking dish large enough for all of the chicken. Use two baking dishes if necessary
• Brush chicken with 1/2 of the homemade pineapple BBQ sauce and reserve the other half for later
• Cover with aluminum foil and bake for 1 hour
• Remove the foil and increase the heat to 450°F and bake chicken for 30 minutes
• Then turn chicken drumsticks over and brush with remaining BBQ sauce
• Next add the pineapple chunks
• Bake for an additional 20 minutes, then using a turkey baster baste with pan juices, cook for an additional 10 minutes then remove from the oven
• Let rest for a few minutes before serving

BAKED BARBECUE PINEAPPLE CHICKEN

Steps:

• Preheat oven to 400°F (200°C).
• Puree the canned tomatoes in a blender or food processor.
• Combine the fresh chopped pineapple, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced ginger and garlic, chile peppers, cumin and paprika in saucepan. Stir in the pureed canned tomatoes. Bring to a boil and simmer, uncovered, for 15 minutes. Sauce should be reduced and somewhat thick yielding about 1 ½ cups (375 mL) cooked sauce. Turn off heat and allow to cool for 5 minutes. Puree in blender or food processor.
• While the sauce is cooking, place chicken thighs in baking dish and bake in oven for 30 minutes. Drain fat and flip over. Pour sauce over thighs and bake 20 minutes or longer until cooked through and temperature reads 165°F (74°C). Baste after 10 minutes and again before serving.
• Serve chicken smothered in barbecue pineapple sauce. Any additional sauce can be served on the side.