Um, could it BE any hotter?! I hate to even ask that, because let’s face it, the answer is probably yes, but YEESH it’s a million degrees in NY. While hiding in the AC, we’re continuing my quest for homemade “takeout” with this fabulous Baked Pineapple Chicken recipe 🎉
This Baked Pineapple Chicken is the perfect combo of sweet and sour. Juicy chicken with a tangy sauce that’s delicious with rice or noodles.
INGREDIENTS
Baked Chicken
- 1 lb Boneless Chicken, cut into bite-size pieces
- 1/2 cup All Purpose or GF All Purpose Flour
- 2 Eggs beaten
- 1 1/2 cup Plain or Gluten Free Breadcrumbs
Pineapple Sauce
- 1 tbsp Oil (Avocado, Olive, Vegetable, or Canola)
- 1 tbsp Ginger, minced
- 2 cloves Garlic, minced
- 1 tbsp Cornstarch
- 2 tbsp Mirin (You can substitute Dry Sherry or Vermouth if needed)
- 1/4 cup Pineapple Juice
- 1 tsp Sesame Oil
- 3 tbsp Soy Sauce or Coconut Aminos
- 2/3 cup Sugar
- 1/2 cup Rice Wine Vinegar
- 1 Pineapple peeled, cored, cut into bite sized pieces
Toppings
- Sesame Seeds OPTIONAL
- Chopped Scallions OPTIONAL
- Chopped Cashews OPTIONAL
- Toasted Coconut OPTIONAL
INSTRUCTIONS
Baked Chicken
Preheat oven to 400 degrees. Prepare a baking sheet with aluminum foil and grease with cooking spray.
Prepare your workstation with 4 bowls: #1 Chicken #2 Flour #3 Eggs #4 Breadcrumbs.
Dredge the chicken pieces in that order (chicken into the flour, then the eggs, then the breadcrumbs) and place the coated chicken on the prepared baking sheet. Once all the chicken is dredged and on the baking sheet, spray it with cooking spray.
Bake for 20 – 25 minutes, or until the internal temperature of the chicken reaches 165 degrees. In the meantime, let’s make the sauce!
Pineapple Sauce
Add all ingredients to a saucepan (except sesame seeds, scallions, and cashews) over medium heat and bring to a boil, stirring frequently. Once the sauce starts to thicken (it should coat the back of a spoon), remove it from heat.
Assembly & Serving
Toss the baked chicken with the sauce and serve!
You can also top it with sesame seeds, scallions, cashews, and/or toasted coconut if that’s your thing. I like to serve this Baked Pineapple Chicken with brown rice or rice noodles, and steamed broccoli. Enjoy!
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Baked Pineapple Chicken
Ingredients
Baked Chicken
- 1 lb Boneless Chicken cut into bite-size pieces
- 1/2 cup All Purpose or GF All Purpose Flour
- 2 Eggs beaten
- 1 1/2 cup Plain or Gluten Free Breadcrumbs
Pineapple Sauce
- 1 tbsp Oil (Avocado, Olive, Vegetable, or Canola)
- 1 tbsp Ginger minced
- 2 cloves Garlic minced
- 1 tbsp Cornstarch
- 2 tbsp Mirin You can substitute Dry Sherry or Vermouth if needed
- 1/4 cup Pineapple Juice
- 1 tsp Sesame Oil
- 3 tbsp Soy Sauce or Coconut Aminos
- 2/3 cup Sugar
- 1/2 cup Rice Wine Vinegar
- 1 Pineapple peeled, cored, cut into bite sized pieces
Toppings
- Sesame Seeds OPTIONAL
- Chopped Scallions OPTIONAL
- Chopped Cashews OPTIONAL
- Toasted Coconut OPTIONAL
Instructions
Baked Chicken
- Preheat oven to 400 degrees. Prepare a baking sheet with aluminum foil and grease with cooking spray.
- Prepare your workstation with 4 bowls: #1 Chicken #2 Flour #3 Eggs #4 Breadcrumbs. Dredge the chicken pieces in that order (chicken into the flour, then the eggs, then the breadcrumbs) and place the coated chicken on the prepared baking sheet. Once all the chicken is dredged and on the baking sheet, spray it with cooking spray. Bake for 20 – 25 minutes, or until the internal temperature of the chicken reaches 165 degrees. In the meantime, let's make the sauce!
Pineapple Sauce
- Add all ingredients to a saucepan (except sesame seeds, scallions, and cashews) over medium heat and bring to a boil, stirring frequently. Once the sauce starts to thicken (it should coat the back of a spoon), remove it from heat.
Assembly & Serving
- Toss the baked chicken with the sauce and serve! You can also top it with sesame seeds, scallions, cashews and/or toasted coconut if that's your thing. I like to serve this with brown rice or rice noodles, and steamed broccoli. Enjoy!
