The recipe lists chicken thighs, but you can use any bone-in chicken pieces you like. You have got to taste this dish to believe it! It’s my personal favorite, and I don’t even like chicken! I know it doesn’t sound too great, but you owe it to yourself to taste this tangy-sweet pineapple-chicken dish. Serve over cooked white rice if desired. (Note: You can vary the amount of chicken to taste. The less you use, the stronger the flavor).
My tropical themed event went very well and my guests loved this dish! I do, too! I used Ginger Juice, less onion powder as I spread onions and colorful sweet peppers on the bottom of my coconut oiled baking dish. Less ketchup and more brown sugar. Used fresh garlic and not garlic salt. Rice vinegar instead of cider vinegar. Marinated the raw boneless chicken breasts for 1 hour in vinegar mixture. Greased deap dish stoneware, placed peppers and onions, then chicken and topped with pineapple mixture. Baked at 350 for 45 minutes.
Fabulous! I used boneless, skinless chicken breast and reduced the cooking time to 30 minutes total. I also used a lot less brown sugar, as the pineapple makes this dish plenty sweet already.
Good. Easy to make. I reviewed other comments before making it. Here are my suggestions. Full portion of ketchup is probably too much, but 1/2 is not enough (bottom line – to taste). I used boneless/skinless thighs – drained most of the fat/liquid off b4 adding the sauce. Also brushed both sides up front (double the vinegar/spice mix, use low sodium soy – skip the garlic salt, use powder or fresh).
I used chicken breasts instead of bone-in chicken and baked it on a bed of veggies as someone suggested earlier. Then I served it over white rice. Everyone loved the mixture of tastes! The meat was very tender and juicy. My family said they especially liked the pineapple – my mother said that she normally doesn’t like pineapple, but it was good in this dish. We’re definitely going to make this again, especially since it was relatively easy and simple to make.
Great tasting and very easy to make. The chicken almost melts in your mouth, and the rich mixture of the ginger & soy combined with the sweetness of the pineapple five it a wonderful flavor.
This was excellent. The only changes I made were: I only used three quarters cup of ketchup and because I found the sauce to be a little runny, I added 2 tbsp of cornstarch and water during the last 10 minutes of cooking, it thickened the sauce beautifully. My family were inhaling the aromas before supper and could hardly wait to eat. No one was disappointed. Thanks for an easy and tasty recipe. Will be serving again in the near future.
Fast & easy dinner. I used chicken breast, since that’s what I had. I also used teriyaki sauce instead of soy sauce.
I have made this recipe twice with excellent results. My husband loves it. I did modify the recipe some as I did not have all the ingredients listed. Instead of ketchup I used a can of tomato soup and white wine vinegar instead of cider vinegar. I also used low sodium soy sauce and garlic powder not garlic salt. Also instead of basting the chicken with the soy sauce mixture – I mixed ALL the ingredients in one bowl and covered the chicken in it. Much easier! Turned out great and it will be a regular in our house! Thanks for the recipe!
1-1 ½ pound chicken tenders, diced into 1-inch pieces
¾ cup low sodium chicken broth
½ cup low sodium soy sauce
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