Zutaten für Baked Pineapple Chicken
- 1/2 cup chopped fresh pineapple chunks
- 1/4 cup soy sauce
- 4 cloves minced garlic
- 1 tablespoon brown sugar
- (not used in recipe)
- 2 tablespoons sweet red chili sauce
- (not used in recipe)
- 1.5 lbs boneless, skinless chicken breasts
- 1/4 cup chopped red bell pepper
- 1 teaspoon ground ginger
- cooking spray (for greasing pan)
- cooked rice (for serving)
- chopped green onions (for garnish, optional)
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Zubereitung von Baked Pineapple Chicken
- In a large bowl, whisk together 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tablespoons sweet red chili sauce, 4 cloves minced garlic, 1 tablespoon brown sugar, and 1 teaspoon ground ginger.
- Add 1.5 lbs boneless, skinless chicken thighs (or breasts) to the bowl and toss to coat completely.
- Cover the bowl and refrigerate for at least 1 hour, or preferably longer (up to 4 hours) to allow the chicken to fully marinate.
- Preheat oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with cooking spray.
- Add the marinated chicken and marinade to the prepared baking dish.
- Stir in 1/2 cup chopped fresh pineapple chunks and 1/4 cup chopped red bell pepper.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and the juices run clear.
- Serve the Baked Pineapple Chicken hot over cooked rice. Garnish with chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
136g
Fat
32g
Carbs
13g
