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pineapple chicken

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

My mother used to make this. As children, we used to pick out the onions, but now I find the combination very good. I normally use whole bone-in chicken pieces, but it also works well with breast filets or tenderloins. You may have to bake for less time using boneless.

(1 rating)
yield 5 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For pineapple chicken

  • 3 lb
    chicken pieces, bone-in, with skin
  • 2 Tbsp
    olive oil or butter
  • 1 lg
    can pineapple chunks in juice
  • 1
    onion, peeled and cut in wedges
  • salt and pepper
  • 1 Tbsp
    cornstarch
  • 2
    green onion tops, thinly sliced

How To Make pineapple chicken

  • 1
    Wash and dry chicken pieces, and arrange them in a metal 9x13-inch baking pan. Brush with the oil or butter and season with salt and pepper. Preheat oven to 375°.
  • 2
    Drain pineapple, reserving juice. Stir cornstarch into juice until well-dissolved. Pour over chicken.
  • 3
    Toss the pineapple chunks with the onion wedges, and arrange over and around chicken. Bake for 35-45 minutes, until chicken is well-browned and juices run clear. Baste with some of the pan juices a few times during baking. Place chicken pieces on plate and spoon pineapple-onion mixture over, with some of the sauce. Sprinkle with green onion tops to serve.
  • 4
    This is good served with rice or orzo pasta, and sauteed green beans with mushrooms.
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