If you’re craving something vibrant, flavorful, and downright comforting, the Baked Pineapple Chicken Bowls Recipe is exactly what you need. This dish brilliantly balances the sweetness of pineapple with a little kick from Sriracha, all wrapped around tender, juicy chicken baked to perfection. It’s a crowd-pleaser that feels both fresh and indulgent, combining juicy chunks of chicken with succulent pineapple in a sweet-savory sauce that’s sure to brighten any dinner table.
Ingredients You’ll Need
The magic of this Baked Pineapple Chicken Bowls Recipe truly starts with its simple but thoughtfully selected ingredients. Each one plays an essential role—bringing texture, flavor, color, and that distinctive tropical sweetness to the dish.
- Pineapple juice: This forms the bright, sweet base of the sauce that ties the dish together beautifully.
- Brown sugar: Adds depth and caramel-like sweetness that balances the tangy pineapple.
- Reduced sodium soy sauce: Contributes savory umami tones without overpowering the other flavors.
- Garlic, minced: Injects aromatic warmth and a punch of savory complexity.
- Freshly grated ginger: Brings a zesty brightness that lifts the entire bowl.
- Sriracha (optional): Offers a subtle heat that electrifies the sweet and savory notes if you like a little spice.
- Boneless, skinless chicken breasts: The protein star of the dish, cut into perfect bite-sized chunks for quick cooking and balanced bites.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing every ingredient.
- Cornstarch: Coats the chicken to give it a crisp, golden crust when pan-fried.
- Large eggs, beaten: Helps the cornstarch stick and creates a lovely coating on the chicken pieces.
- Vegetable oil: Used for frying the chicken until it achieves that irresistible golden color.
- Diced pineapple: Adds bursts of juicy sweetness and balances the savory chicken with fresh-tasting fruitiness.
- Green onion, sliced: Offers a fresh, crisp garnish that adds a mild onion flavor and eye-catching color.
- Sesame seeds: Just a sprinkle for a delicate crunch and nutty finish.
How to Make Baked Pineapple Chicken Bowls Recipe
Step 1: Prepare the Oven and Sauce
Begin by preheating your oven to 325°F (165°C). Lightly oil a 9×13 baking dish or give it a good spray with nonstick cooking spray to ensure nothing sticks while baking. Next, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, grated ginger, and optional Sriracha in a bowl—this vibrant sauce is where the tropical and savory flavors mingle.
Step 2: Season and Coat the Chicken
In a large bowl, season your bite-sized chicken pieces generously with salt and pepper. Toss in the cornstarch and gently stir to coat the chicken chunks evenly—this will create the beautiful crust you’re aiming for. Then, dip each piece into the beaten eggs, allowing the excess to drip off for a perfect, even coating.
Step 3: Pan-Fry the Chicken
Heat the vegetable oil in a large saucepan over medium heat. Add the chicken chunks carefully in batches to avoid crowding. Fry each piece until it turns a gorgeous golden brown, about one to two minutes. Remove the chicken and place it on a paper towel-lined plate to drain any excess oil—this step keeps the pieces crisp without being greasy.
Step 4: Combine and Bake
In your prepared baking dish, scatter the browned chicken pieces and diced pineapple evenly. Pour the pineapple sauce mixture from earlier over the top, letting it coat everything with its sweet and tangy goodness. Bake uncovered for 25 to 30 minutes, until the chicken is fully cooked and the flavors have melded together beautifully.
How to Serve Baked Pineapple Chicken Bowls Recipe
Garnishes
To finish your Baked Pineapple Chicken Bowls Recipe with flair, sprinkle freshly sliced green onions and a light dusting of sesame seeds on top. This adds a delightful pop of freshness and a subtle nutty crunch that complements the dish perfectly.
Side Dishes
This recipe pairs wonderfully with simple, fluffy jasmine rice or brown rice to soak up that incredible sauce. You can also add a side of steamed broccoli or snap peas for a fresh, green balance against the warm, saucy chicken and pineapple.
Creative Ways to Present
For a fun twist, serve your baked pineapple chicken bowls in hollowed-out pineapple halves for an eye-catching presentation that delights guests. Alternatively, layering the chicken mixture over a bed of fresh greens makes for a colorful and lighter bowl option that still satisfies.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Baked Pineapple Chicken Bowls Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making them perfect for next-day lunches or quick dinners.
Freezing
You can freeze the cooked chicken and pineapple mixture in a freezer-safe container for up to two months. Just thaw overnight in the fridge before reheating to enjoy a ready-made meal anytime you want.
Reheating
Reheat leftovers gently in the microwave or on the stovetop over low heat to keep the chicken tender and prevent the sauce from drying out. Adding a splash of water or pineapple juice during reheating helps maintain that saucy, juicy texture.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a wonderful brightness and texture to the dish. Just be sure it’s ripe and cut into similarly sized chunks for even cooking alongside the chicken.
Is the Sriracha necessary?
Not at all. The Sriracha adds a touch of heat and extra dimension to the sauce, but you can leave it out if you prefer a milder, sweeter flavor profile. The dish is still delicious without it!
Can I substitute chicken breasts with thighs?
Yes, boneless, skinless chicken thighs work great and will add a bit more richness to the dish. Just adjust baking time slightly to ensure they are cooked through.
How long can I store leftover Baked Pineapple Chicken Bowls Recipe?
Stored properly in the fridge, leftovers will taste best within three days. Beyond that, the texture and flavor might start to degrade.
Can I make this recipe gluten-free?
Simply swap the soy sauce for a gluten-free tamari or coconut aminos, and ensure your cornstarch and other ingredients are also gluten-free. This dish adapts nicely to dietary needs!
Final Thoughts
This Baked Pineapple Chicken Bowls Recipe is one of those hidden gems that brings vibrant, comforting flavors without a fuss. I can’t recommend it enough for a family meal or weekend dinner party where you want impressive taste with minimal stress. Give it a try—your taste buds will thank you!
Print
Baked Pineapple Chicken Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
These Baked Pineapple Chicken Bowls combine tender chicken chunks with a sweet and tangy pineapple sauce, baked to perfection for a flavorful and satisfying meal. The dish features a crispy sear on the chicken before baking, infused with garlic, ginger, and a hint of Sriracha for a subtle kick. Garnished with fresh green onions and sesame seeds, this recipe offers a delightful balance of savory and sweetness that’s perfect for weeknight dinners.
Ingredients
Sauce and Marinade
- 1 cup pineapple juice
- ¼ cup brown sugar
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha (optional)
Chicken and Coating
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- ½ cup cornstarch
- 2 large eggs, beaten
Cooking and Garnish
- ¼ cup vegetable oil
- 2 cups diced pineapple (canned or fresh)
- 1 green onion, thinly sliced
- ¼ teaspoon sesame seeds (for garnish)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 325°F (165°C). Lightly oil a 9×13 inch baking dish or coat it with nonstick spray to prevent sticking.
- Make the Pineapple Sauce: In a medium bowl, whisk together the pineapple juice, brown sugar, reduced sodium soy sauce, minced garlic, freshly grated ginger, and Sriracha if using. Set this sauce mixture aside for later.
- Season and Coat the Chicken: In a large bowl, season the chicken chunks with kosher salt and freshly ground black pepper. Stir in the cornstarch and gently toss to thoroughly coat the chicken pieces.
- Dip Chicken in Egg Wash: Working with one chicken piece at a time, dip them into the beaten eggs, letting any excess egg drip off before cooking.
- Sear the Chicken: Heat vegetable oil in a large saucepan over medium heat. Add the coated chicken pieces and cook for 1 to 2 minutes until they are golden brown on all sides. Transfer the seared chicken to a paper towel-lined plate to drain off excess oil.
- Assemble the Baking Dish: Combine the browned chicken pieces and diced pineapple in the prepared baking dish. Pour the pineapple sauce mixture evenly over the top.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and tender.
- Garnish and Serve: Remove the dish from the oven. Garnish with thinly sliced green onions and a sprinkle of sesame seeds. Serve warm in bowls for a complete meal.
Notes
- Use fresh pineapple for a brighter flavor or canned pineapple if fresh is unavailable.
- Sriracha is optional; adjust quantity or omit based on desired spice level.
- To ensure crispy chicken, avoid overcrowding the pan when searing.
- Serve over steamed rice or quinoa for a complete, balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
