Ingredients for Baked Chicken With Pineapples And Mushrooms
- 4 (6 ounce) boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 1/2 cup diced red onion
- 1 cup sliced fresh mushrooms
- 1/2 cup sliced red bell pepper
- 1/2 cup green olives (optional)
- 1/2 cup pineapple juice
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How to Make Baked Chicken With Pineapples And Mushrooms
- Preheat oven to 450°F (232°C).
- In a bowl, whisk together 1/2 cup pineapple juice, 1/4 cup olive oil, 1/4 cup dry white wine, 2 tablespoons soy sauce, and 1 tablespoon Dijon mustard.
- Place 4 (6-ounce) boneless, skinless chicken breasts in a large oven-safe dish.
- Top chicken with 1 cup pineapple chunks, 1/2 cup diced red onion, 1 cup sliced mushrooms, 1/2 cup sliced red bell pepper, and 1/2 cup green olives (optional).
- Pour the pineapple juice mixture evenly over the chicken and vegetables.
- Cover the dish tightly with aluminum foil.
- Bake for 60 minutes.
- Reduce oven temperature to 400°F (204°C).
- Continue baking for another 70-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Turn the chicken halfway through.
- Remove foil. Turn broiler to high. Broil for 5 minutes, or until the chicken is lightly browned and the sauce is slightly caramelized. Watch closely to prevent burning.
- (Optional) For a richer sauce, remove the chicken and vegetables from the dish. Simmer the remaining sauce in the pan on the stovetop over medium heat for 5-7 minutes, or until slightly thickened. Pour sauce over chicken before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
37g
Fat
9g
Carbs
4g