Pineapple Chicken Recipe #354033
Mmmmmmmmm, this turned out really good. Make sure the pineapple chunks don't get burned. The gravy at the end is not really gravy, it's more like a thickened sauce from all the juices in the pan. I just call it gravy because after thickening it you can pour it over the chicken like you would any other regular gravy.
by Studentchef
1 hour | 5 min prep
SERVES 4
- 4 boneless skinless chicken breasts
- 1 (14 ounce) can pineapple chunks
- 1/2 cup pineapple juice, reserved
- 2 tablespoons honey
- 1/4 cup balsamic vinegar
- 1 tablespoon cinnamon
- 4 tablespoons soy sauce
- 1 tablespoon cornstarch
- Preheat oven 350 degrees F.
- In a small bowl mix together soy sauce, honey, pineapple juice (reserved from the can of the pineapple chunks), cinnamon, and balsamic vinegar.
- Lay the chicken on a large roasting pan and dump the pineapple chunks all around the chicken. Pour the sauce over the chicken and pineapple and bake for 45-55 minutes.
- After baking take the juices from the pan reserve half in a smal bowl and pour the other half into a small saucepan and cook on medium high until it boils and then. With the reserved juice combine with cornstarch and mic well. Add this half to the sauce pan. Cook it for 10 minutes or until thickened. Make sure to put the chicken in a warm place to leave it warm.
- Serve the chicken with your favourite rice recipe, and pour the gravy on the chickens as much as you like.
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5 stars