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
Scale
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.
