I was really surprised that I loved this recipe as much as I did. I’m not a fan of curry but mixed with all of the other flavors was fabulous! The other great thing about this recipe is that it was super fast and easy to make, a great combo for any mom on the go! This is another recipe from my America’s Test Kitchen Cookbook (can you tell it’s my favorite cookbook?).
Pineapple Curry Chicken
Ingredients:
4 boneless, skinless chicken breasts, trimmed
Salt and Pepper
1 20-ounce can pineapple chunks in juice
1/4 cup honey
1 TBS cider vinegar
1 TBS soy sauce
2 tsp curry powder
1 tsp Tabasco
1 tsp cornstarch
1 TBS water
Directions:
Heat oven to 450 degrees.
1. Season chicken with salt and pepper. Lay the chicken in a 9×13 baking dish coated with cooking spray.
2. Drain the pineapple chunks, reserving 1/2 cup of the juice. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder and Tabasco together in a medium saucepan over medium-high heat. Simmer whisking often, until the mixture has thickened, about 8 minutes.
3. Quickly dissolve the cornstarch in the water, then whisk into the honey mixture. Stir in the pineapple chunks, Pour the pineapple sauce over the chicken, then sprinkle with the almonds. Bake until the chicken is cooked through, about 20 minutes. (Mine took about 30).
It’s not included in the recipe but I always serve it over rice.
- 4 boneless, skinless chicken breasts, trimmed
- Salt and Pepper
- 1 20-ounce can pineapple chunks in juice
- ¼ cup honey
- 1 TBS cider vinegar
- 1 TBS soy sauce
- 2 tsp curry powder
- 1 tsp Tabasco
- 1 tsp cornstarch
- 1 TBS water
- Preheat oven to 450 degrees.
- Season chicken with salt and pepper. Lay the chicken in a 9x13 baking dish coated with cooking spray.
- Drain the pineapple chunks, reserving ½ cup of the juice.
- Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder and Tabasco together in a medium saucepan over medium-high heat. Simmer whisking often, until the mixture has thickened, about 8 minutes.
- Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
- Add the pineapple chunks to the sauce mixture.
- Pour the pineapple sauce over the chicken. Bake until the chicken is cooked through, about 20 minutes. (Mine took about 30).
Sounds and looks yummy! Thanks for sharing.
Mine is cooking in the oven, it smells soooo good. I used the pampered chef red curry, since that is all I had on hand. I made the Chicken Piccata recipe the other night. The family (mostly the kids) were not super impressed but I loved it. Thanks for sharing!
This sounds amazing! And it happens to be a Paleo recipe 🙂 I already printed it off. Thanks, Anna!
YUM!!! Im def. going to try this. Thanks for linking up.ToniA Bowl Full of Lemons
New follower! I found you on Sew Much Ado, and thank you for solving my dilemna of what to make for dinner tonight. Sounds delicious! 🙂
This looks yummy! It's perfect for my linky party, Foodie Friday! Pop on over if you have a minute and link up!! 😉
Sounds delicious. I am always looking for a recipe to use canned pineapple chunks. Will try it soon. Thanks for having a printer friendly version. Much appreciated. Tammy