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This Baked Pineapple Chicken features chicken fillets topped with sautéed onions, pineapple chunks, a mayo-sour cream mixture, and Monterey Jack cheese, then baked. This dish offers a fantastic blend of savory, sweet, and creamy flavors in every bite.
Baked Pineapple Chicken
If you’re looking to add a burst of tropical flavor to your dinner table, Baked Pineapple Chicken is the perfect recipe to try. Whether you’re cooking for family or hosting a dinner party, this chicken breast recipe is sure to impress and satisfy everyone’s taste buds.
Why You’ll Love This Chicken Recipe
- Flavorful: The combination of sweet pineapple, savory chicken, and creamy sauce makes a delicious mix of flavors in every bite.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and experienced cooks.
- Family-Friendly: The sweet and savory taste appeals to both kids and adults, making it a hit at family dinners.
- Versatile: It pairs well with various side dishes like rice, vegetables, or salads.
Ingredient note
- Chicken Fillets: Use a sharp knife to slice the chicken breasts horizontally to ensure even fillets. This helps the chicken cook evenly.
- Onion Powder & Garlic Powder: These add a subtle depth of flavor to the chicken.
- Pineapple: Drain the liquid well to prevent the dish from becoming too watery. Pat the pineapple chunks dry with paper towels to remove excess moisture. Fresh pineapple can be used as an alternative for a more vibrant flavor.
- Vegetable Oil: Used for sautéing the onions. You can substitute with olive oil or another cooking oil if you wish.
- Yellow Onion: Adds a sweet, caramelized flavor to the dish.
- Mayonnaise and Sour Cream: Full-fat versions add richness and creaminess.
- Monterey Jack Cheese: Provides a creamy, melty topping. You can substitute with mozzarella or cheddar if you prefer. Shred the cheese yourself for the best melting texture, as pre-shredded cheese often contains anti-caking agents that can affect melt quality.
- Fresh Chopped Parsley: Adds a fresh, herbaceous note and a pop of color to the finished dish. You can substitute with fresh cilantro for a different flavor profile.
- Salt and Pepper: Essential for enhancing the overall flavor.
- Curry Powder: Adds a warm, mildly spicy flavor.
How to Make Baked Pineapple Chicken
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Slice each chicken breast in half horizontally to make 4 thin fillets, then place them on a cutting board, cover with plastic wrap, and pound evenly flat. Season with onion powder, garlic powder, salt, and pepper.
Drain the liquid from the can of pineapple chunks, pat them dry with paper towels to remove excess moisture, and set aside.
In a medium skillet, heat the oil, add the onions, and sauté until golden brown, then transfer to a plate and set aside.
In a small bowl, mix together room temperature sour cream, mayonnaise, and curry powder, then taste and add salt if needed.
Transfer the chicken to the prepared baking sheet, evenly distribute the fried onions and pineapple pieces over the fillets, spread the sour cream-mayonnaise mixture, and top with grated cheese.
Bake at 425°F for 12-15 minutes, using an instant-read thermometer to ensure the chicken reaches at least 165°F internally. You can broil in the last 1-2 minutes for charred edges.
Storage and Reheating
To store, let it cool completely before transferring it to an airtight container. Refrigerate the chicken for up to 3-4 days. We don’t recommend to freeze it as mayonnaise and sour cream mixtures do not freeze well and they tend to separate and become watery when thawed. When ready to eat, reheat the chicken in the oven at 350°F until warmed through, ensuring it retains its moisture and flavor.
Serving Suggestions
- Instant Pot Jasmine Rice complements the sweet and savory notes of the chicken.
- Steamed Brown Rice adds a nutty flavor and chewy texture.
- Steamed Broccoli pairs well with the rich flavors of the dish.
- Creamy Mashed Potatoes can be a comforting side that absorbs the flavors of the sauce.
- Crispy Air Fryer Fingerling Potatoes can add a delicious crunch.
- Buttery Sauteed Green Beans with Garlic provide a crunchy texture and fresh taste.
❓FAQs
Yes! Just make sure to cut it into chunks and pat it dry really well to remove extra moisture, so the sauce doesn’t get watery.
Sure! You can use light mayo and light sour cream to reduce calories, though the sauce might be a bit less creamy.
If you don’t have Monterey Jack, you could swap in mozzarella, cheddar, or even a Mexican blend — anything that melts nicely will work.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Baked Pineapple Chicken
Ingredients
- 2 large boneless and skinless chicken breasts, sliced horizontally to make 4 fillets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and ground black pepper, to taste
- 1 can, 20 oz pineapple chunks
- 1 tablespoon vegetable oil
- 1 large yellow onion, sliced
- 1/2 cup full fat mayonnaise
- 1/2 cup sour cream
- 1 teaspoon curry powder
- 2 cups shredded Monterey Jack cheese
- 1 tablespoon fresh chopped parsley, to garnish
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Cut each chicken breast in half horizontally to make 4 thin fillets.
- Place the fillets on a cutting board, cover with plastic wrap, and gently pound them with a rolling pin or meat tenderizer until they are evenly flat.
- Season the chicken with onion powder, garlic powder, salt and pepper.
- Drain the liquid from the can of pineapple chunks as you won’t need it. Pat them dry with paper towels to remove excess moisture. Keep aside.
- In a medium skillet, heat the oil. Once it is hot, add the onions and sauté until they turn golden brown. Transfer to a plate. Keep aside.
- In a small bowl, mix together room temperature sour cream, mayonnaise, and curry powder. Taste the mixture and add salt if needed.
- Transfer the chicken to the prepared baking sheet. Evenly distribute the fried onions and pineapple pieces over the chicken fillets. Then, carefully spread the sour cream-mayonnaise sauce and top with grated cheese.
- Bake at 425°F for 12-15 minutes. To ensure the chicken is fully cooked and remains juicy and tender, use an instant-read thermometer to check that the internal temperature reaches at least 165°F. You can broil in the last 1-2 minutes for charred edges.
- Garnish with fresh parsley.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This dish was incredible! The sweet and tangy pineapple glaze caramelized beautifully in the oven, and the chicken stayed juicy. Served it over rice, and the whole family loved it!
That sounds amazing, Emily! Love that you paired it with rice—it soaks up all that sweet glaze perfectly!