Author: Ask Anna
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 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).
Recipe by Ask Anna at https://askannamoseley.com/2011/03/pineapple-chicken-bake-spring-fling/
3.2.1230