Baked Pineapple Chicken Bowls — Damn Delicious

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Baked Pineapple Chicken Bowls

Savory, sweet and sour with the juiciest of pineapple chunks and the most tender chicken bites baked to absolute perfection.

Pineapple chicken. Now that’s a combination of flavors that can never go wrong.

All this is missing is a drizzle of Sriracha. Because at the end of the day, everything needs Sriracha. EVERYTHING. Even if it’s just a small drizzle.

But if you don’t have the highest tolerance for spicy foods, I guess I can forgive you.

The sweet and savory sour flavors here will still stand alone just fine.

But really, my favorite part about this are the juicy pineapple chunks.

That’s all you really need anyway.

The pineapples and Sriracha. The chicken, as juicy and tender as it is, can stay by the sidelines, I guess.

Baked Pineapple Chicken Bowls

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Savory, sweet and sour with the juiciest of pineapple chunks and the most tender chicken bites baked to absolute perfection.

Ingredients:

  • 1 cup pineapple juice
  • 1/4 cup brown sugar
  • 1/4 cup reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups diced pineapple, canned or fresh
  • 1 green onion, thinly sliced
  • 1/4 teaspoon sesame seeds

Directions:

  1. Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. To make the sauce, whisk together pineapple juice, brown sugar, soy sauce, garlic, ginger and Sriracha in a medium bowl; set aside.
  3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip chicken into the eggs.
  4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  5. Add chicken and pineapple to prepared baking dish. Top with pineapple juice mixture.
  6. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
  7. Serve immediately, garnished with green onion and sesame seeds, if desired.

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51 comments

The other day you said I could use rice vinegar and sugar to replace mirin, how much sugar to how much vinegar?

You can add about 1/2 teaspoon sugar per tablespoon.

YUM, this is so good. I just made this for dinner and my husband, who is a very finicky eater, loved it. He said it was better than take out.

Hey Chungah,
I bet this would work work say pork rather than the chicken. Maybe a small pork roast or even a small pork tenderloin. Great recipe Thanks Bill

Usually too sweet for me, but I want to give yours a whirl! The ginger and soy should help balance the sweet! Looking forward to trying it soon.

Made this last night! Definitely adding this to the rotation! I doubled the chicken and next time will double the sauce. Oh and I also added a whole chopped green pepper and onion along with the pineapple.

Really nice recipe, reminds me of my holidays in Australia for the pinapple and thai/vietnamese for the cooking and the rice dish. Keep going on this amazing blog !

Does the chicken go right from the beaten eggs into the pan? Not back into the cornstarch first?
Thanks!!

Yes, that’s exactly right!

Thanks! Can’t wait to try!

YUM. This looks delicious! I love pineapple too. Double win.

I couldn’t agree with you more! Sriracha makes everything better and much more delicious!

When does the rice come into the picture?

You can serve this over rice.

Absolutely delicious; and so easy too

Great taste! I think if I made it again I’d just fry the chicken pieces, and cook the sauce separately. Mine never got thick, and instead all my chicken was soggy. Again, great taste, but I followed the directions to a “tee” and never got a thickened sauce. Fixed it with a corn starch slurry in a sauce pan. Thanks for sharing!

I tried this recipe for dinner and it was delicious! I used a food processor to make the sauce which made it easier with less clean up.

I made this tonight and it was SO SO yummy! I did use the Siracha in the sauce and I can’t imagine it any other way. Some comments said their sauce didn’t thicken, and I had the same problem. I just turned up my oven a bit and it came out perfect. All ovens are different, as we all know. I really love this recipe, and all other recipes of yours I have made. Thank you thank you thank you!

Hi Chungha!
I am so fond of your sweet and sour baked chicken recipe, so I was really looking forward to trying this one. Pretty disappointed– the chicken had no crispness (it was almost mushy) and I found it a little too sweet. Also, it is very dark looking, not like your picture at all! I am wondering if it would have made a difference if I had used canned pineapple instead of fresh?
PS: I did follow the recipe faithfully!
Thanks.

Lynne, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

Sometimes the ripeness of the fresh pineapple can play a crucial role. I’ve had great results using both canned and fresh so it’s really up to you which variation you’d like to use. Hope that helps!

There are two ways to thicken the sauce. You can dip the chicken in flour after the egg (I used flour instead of cornstarch) before you sear it in both sides. This will thicken the sauce as it bakes. You can also slightly reduce your sauce before you put it on your chicken to thicken the sauce.

I had the same result as Lynne, the sauce wasn’t thickening up and mine was very dark. I ended up taking it out of the oven and throwing everything back in the pan, reduced the sauce and added honey to thicken it up. Taste great but looks very different. I will continue to try more recipes as I LOVE your blog! Thanks Chungah! xoxo

Hello! This looks like a great recipe and I’m definitely going to try it tonight – I have the majority of the ingredients in my kitchen minus the corn starch and since I’m unable to get to the grocery store ( broken ankle lol) I was thinking of using flour… would that still work or should I figure out how to get some cornstarch ?

Thanks in advance 🙂

Yes, flour will work!

Thanks so much for your response Chungah! I will try again–I used fresh pineapple and perhaps that was the problem. Love your recipes–you have great ideas, such as not deep frying the chicken. I’m looking forward to trying some others!

I made this for dinner a couple of nights ago and it was so delicious. I used almost double the amount of chicken, so I doubled the sauce, and followed the recipe exactly, (using canned pineapple chunks). It came out perfect! We just devoured the leftovers tonight.

One quick tip: most of this can be made ahead of time. I made the sauce in the morning and put it in a jar in the fridge, (it probably could even be made the day before). Then, in the afternoon, I did the part that was the most work – coating the chicken in cornstarch, dipping it in egg, frying it in batches, and draining it on paper towels. I then put all the chicken in a casserole dish, covered it and left it on my counter for a few hours (you could do this in the morning and refrigerate it until later). Then, I cleaned the pan and my kitchen so I was all ready to go when dinner time rolled around. At dinner time, it was so easy. All I had to do was toss the pineapple into the baking dish with the chicken, pour the sauce over it, and throw it in the oven. I made the rice while the chicken was in the oven.

Thanks again for a GREAT recipe!! I will definitely be making this again and often!

Hi! I was wondering if you knew of any good substitutes for the egg in the recipe because I am allergic to eggs?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Use milk or buttermilk if you can’t use eggs

Made this today. I cannot cook, so I have to follow recipes to a T, which also makes me a pretty good “recipe tester.” It’s not like I can tweak a recipe, since I don’t really know what I’m doing. 😛
I gotta say this dish was awesome! I am actually still kinda thinking about it, and I might eat some of what I have already put away for a couple more days. 🙂 Thanks a lot!

Wow! I love pineapple chicken and used to order it at an Asian restaurant that switched ownership and isn’t nearly as good anymore. I decided to make this tonight. Hadn’t eaten all day and the stovetop chicken cooking part took much longer than expected but it was so well worth it! My boyfriend and I ate the entire lot in less than thirty minutes because it was so good.

Some said the sauce didn’t thicken up that well, so I whisked a little bit of flour in with the sauce and baked it at 350 degrees. It was amazing! I want more but it’s unfortunately all gone. Exceeded my expectations and wasn’t mushy like I assumed it might be.

I used chicken broth instead of pineapple juice because I didn’t have juice. Super yummy and may have cut the sweet nicely.

I made this on a whim last night for dinner and it blew me away! So easy and delicious. 🙂 You’re recipes are always on point and great. Thanks for sharing this.

Has anyone tried using orange juice instead of pineapple? Don’t have pineapple, is there such a thimg as Orange Chicken ?

this is so good. I just made this for dinner and my husband, who is a very finicky eater, loved it. He said it was better than take out.

Tried this tonight but my sauce is watery so my chicken became uncrisp :/ anyway to thicken the sauce up?

Cornstarch (mixed with water) should do the trick!

Does this reheat well? I live alone so a average sized recipe is usually to big for me.

So good! I used a pork roast instead of chicken and it was delicious.

This is a new family favorite…everyone loved it!! I followed the recipe exactly and it was perfect. Thank for all the incredibly delicious recipes. Damn Delicious is the first site I go to when looking for something new, healthy, and tasty.

Wow!! Fast ,simple and tastes good. It’s a keeper.

I don’t see when I use the onion.

Please refer to step #7:

Serve immediately, garnished with green onion and sesame seeds, if desired.

Oh my goodness! Just finished eating this and daaaaaaamn that was indeed delicious! Thank you.

Yum. The chicken turned out excellent! Better than Chinese takeout. I would definitely make this again. Although, I used canned pineapple and when I make this again, I would use fresh pineapple.

My roommate and I cannot get enough of this dish! I am allergic to eggs, so I substitute the egg with apple sauce and he goes back for seconds and thirds! This website is definitely our go-to!

Is there a sweetener I can replace the brown sugar with? Hoping to make this for my grandmother who can’t have refined sugar.

I have made this recipie multiple times because we love it , but my sauce never thickened. This time I removed 1/4 cup of the juice mixture and whisked in 1 tablespoon of cornstartch and then added it back to the juice mixture before putting it on the chicken and pineapple. After 45 minutes in the oven it actually thickened up.

Way to improvise, Lauren! I’m glad it worked out this time. Thank you for sharing that!

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