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Easy Peasy Pineapple Chicken
This is one of my husband's favorite dishes. He loves pineapple and has tried this recipe out several times, each time in a different way.
It started with whole chicken breasts on the bottom and fresh pineapple slices on top. We've used not only fresh pineapple, but canned pineapple with the juices.
This time he decided to lay them in the dish sideways hoping to get a little more of that wonderful pineapple juice throughout each slice of chicken.
The chicken always turns out so tender at the end, and the cooked pineapple is simply delicious. Just make sure you remember to cut out the hard inner core or you'll get an unpleasant surprise halfway through dinner.
We simply poured a little teriyaki sauce over the top to give it a little extra flavor, but your could even add a little honey and lemon juice to really bring out the sweet pineapple flavor.
We get a fresh pineapple in our Bountiful Basket about once a month at least, and this was a great way to use it.
Let's look at how to make this for your family!
Cook Time
Ingredients
- 1 large pineapple
- 2 large chicken breasts
- 3 tablespoons teriyaki sauce
- 1 cup rice
- 1 1/2 cups water
Instructions
- I would start by thawing your chicken.
- I normally thaw mine in the microwave, but you can see that my husband likes to thaw his in the sink. Unfortunately, that means that he set in out in the sink a couple of hours before to thaw naturally.
- For the sake of your recipe times, let's just assume that your chicken has already thawed ahead of time, or that you thaw it in the microwave like me.
- Preheat your oven to 400 degrees F. Prepare a square casserole dish by spraying it with cooking spray.
- In the meantime, wash your pineapple thoroughly.
- With a large sharp knife, cut off the top of your fruit.
- Now cut down the sides to remove the outside prickly part of your fruit.
- Next, cut your pineapple into thick round slices.
- Cut each of your slices in half and make sure to remove the hard centers of each.
- Now pull out your thawed chicken breasts and lay them on your cutting board.
- Cut each breast into thin round slices just like you did your pineapple.
- Lay your pineapple and chicken slices in your casserole dish by sandwiching each of your chicken slices between pineapple slices until your dish is full.
- Spread your teriyaki sauce evenly across your chicken and pineapple.
- Pop it into the oven for about 45 minutes, or until done.
- Make your rice according to the directions on your bag of rice for your rice maker.
- We used 1 cup of rice and 1 1/2 cup of water, and pressed the cook button on the rice maker. It cooks for approximately 20 minutes.
- When finished, dish out chicken, pineapple and rice, spreading the extra juice from your pan over all three items.
- Yummy! Yummy!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup of pineapple chicken | |
| Calories | 144 |
| Calories from Fat | 45 |
| % Daily Value * | |
| Fat 5 g | 8% |
| Saturated fat 0 g | |
| Unsaturated fat 0 g | |
| Carbohydrates 14 g | 5% |
| Sugar 0 g | |
| Fiber 0 g | |
| Protein 14 g | 28% |
| Cholesterol 0 mg | |
| Sodium 0 mg | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Personal Review
It came out a bit dry tasting, but it's actually not dry chicken rather than the aftertaste left over by the cooked pineapple.
To get rid of this dry aftertaste, I suggest chopping your pineapple, combining it with 1 cup of brown sugar, 1/2 cup honey, and 1/3 cup lemon juice in a crockpot, and letting it cook all day long with your chicken.
The extra flavors will really give it an extra kick, getting rid of the dry pineapple aftertaste, while keeping the wonderful sweet pineapple flavor.
My husband really likes his recipe, and who is it for me to mess with his baby! I hope these little extras help!
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© 2014 Victoria Van Ness
