Baked Pineapple Chicken

Serving up freshly baked chicken in a pineapple sauce with a pineapple bean salad and coconut rice.

Chicken baked in a sweet and sour pineapple sauce with a garlicky spicy twist. Juicy, tender and loaded with flavor, it delivers a great family meal that will please adults and kids alike.

Course Main

Cuisine African, Fusion

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 634kcal

Author Imma

Ingredients

The Chicken

2½-3 pounds (1-1.5kg) chicken thighs (5-6 thighs)
salt and pepper to taste (see notes)
2 teaspoons (4-5g) onion powder
1 teaspoon (2g) dried thyme
1 teaspoon (2g) dried oregano
1 teaspoon (3-4g) garlic powder
1 teaspoon (3g) smoked paprika
½ teaspoon (1-2g) white pepper
½ teaspoon (2g) bouillon powder or salt
1 tablespoon (15ml) cooking oil

Pineapple Glaze

2 cups (500g) chopped pineapple (fresh or canned, drained)
2 teaspoons (10g) minced garlic
¼ cup (25g) minced onion
1 teaspoon (3g) smoked paprika
½ teaspoon (3g) sriracha or hot sauce (optional)
2 cups (470ml) pineapple juice
1 tablespoon (21g) honey
1 sprig thyme
½ teaspoon (1-2g) freshly ground black pepper (or more to taste)

Instructions

Trim the chicken of excess fat, rinse, and pat dry with a paper towel. Season with salt and pepper.
Combine the onion powder, dried thyme, dried oregano, garlic powder, smoked paprika, white pepper, and bouillon powder and mix well. Sprinkle both sides of the chicken thighs with a generous amount of the spice blend, reserving the rest for the glaze.
Preheat oven to 400℉ (205℃).
Heat a tablespoon of oil in an oven-proof cast-iron pan.
Add chicken, skin-side down, to the pan and sear for 3-4 minutes on each side or until slightly browned. Don’t worry that it’s not cooked through because it will finish in the oven. Set aside.
Clean any burns from the pan, leaving some of the oil and adding more if needed.
Brown the pineapple for 7-8 minutes or until lightly caramelized. Remove from the pan and set aside.
Add the garlic, onions, smoked paprika, and optional sriracha or hot sauce.
Pour in about 2 cups of pineapple juice and the honey, and bring to a boil. Reduce the heat and simmer for about 2 minutes. Adjust for seasoning with the reserved spice blend (I added 2 teaspoons).
Place the chicken back in the skillet, add a sprig of thyme, and bake for 35-40 minutes or until the chicken is done.
Remove from oven, and let it rest for 5-10 minutes. Garnish with parsley, and enjoy.

Notes

How much salt will depend on your tastes and dietary requirements. For low salt, start with ½ teaspoon per pound and increase up to 1 teaspoon per pound for salt lovers.
Add more pineapple juice or water if you see the sauce is drying out before the chicken is done.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition