Pineapple Ginger Chicken Bake

Recipe By jwforgie
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6 servings

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  • 1. Preheat oven to 450°F. In an ungreased 9 x 13 baking dish, stir pineapple and soy sauces with ginger, garlic and hot sauce. For a glazed appearance and rich taste, leave skin on chicken. If you want to reduce fat and calories, remove skin.
  • 2. Add chicken to pineapple mixture and turn to evenly coat. Then arrange chicken, bone side up, in dish and tightly seal with heavy foil or a lid.
  • 3. Bake in the centre of the 450°F oven for 30 minutes.
  • 4. Meanwhile, core and seed pepper, and then cut into 1-inch pieces. Remove foil from chicken. Turn chicken skin side up then scatter pepper around chicken. Reduce oven temperature to 375°F and continue baking, uncovered and basting with juices occasionally, until chicken is cooked and feels springy when pressed, from 15 to 20 more minutes. Remove chicken and pepper to a platter or dinner plates. Pour pan juices into a measuring cup and skim off fat. Spoon juices over chicken or serve over rice.


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