There’s something truly irresistible about this Baked Pineapple Chicken Bowls Recipe that makes it a favorite for busy weeknights and special dinners alike. Juicy chunks of chicken perfectly coated and baked with sweet, tangy pineapple juice and a hint of spice come together to create a dish that’s bursting with vibrant flavors and delightful textures. It’s colorful, comforting, and easy to whip up, making it a reliable go-to meal that feels both comforting and a little bit tropical. Once you try this recipe, you’ll see why it’s such a crowd-pleaser and a brilliant way to bring a taste of sunshine to your dinner table.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is the first step to making magic happen in your kitchen. Each element plays a crucial role—whether it’s the juicy sweetness of pineapple, the warm garlic notes, or the crispy golden chicken nuggets that make this dish so crave-worthy.
- Pineapple juice: Adds natural sweetness and tang that infuses the chicken for a tropical flavor burst.
- Brown sugar: Balances the acidity with a rich, caramel-like sweetness.
- Reduced sodium soy sauce: Provides a savory depth without overpowering the pineapple’s brightness.
- Garlic, minced: Introduces aromatic warmth that enhances the overall taste.
- Freshly grated ginger: Adds a zingy, spicy note that complements the sweetness beautifully.
- Sriracha (optional): Brings a subtle heat for those who like a little kick.
- Boneless, skinless chicken breasts: The tender protein base for the dish, cut into easy-to-eat chunks.
- Kosher salt and black pepper: Essential seasonings to elevate every bite.
- Cornstarch: Creates a crispy coating when frying chicken pieces.
- Large eggs, beaten: Helps the cornstarch stick and locks in juiciness during cooking.
- Vegetable oil: Perfect for a quick, golden sear before baking.
- Diced pineapple: Fresh or canned, it adds texture and bursts of sweetness throughout.
- Green onion, thinly sliced: Offers a fresh, mild onion crunch for garnish.
- Sesame seeds: A tiny sprinkle that adds a pleasant nuttiness and visual appeal.
How to Make Baked Pineapple Chicken Bowls Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 325°F (165°C). Lightly oil a 9 by 13-inch baking dish or use a nonstick spray; this ensures nothing sticks and makes cleanup a breeze.
Step 2: Whisk Together the Flavorful Sauce
In a medium bowl, combine the pineapple juice, brown sugar, reduced sodium soy sauce, minced garlic, grated ginger, and if you love a bit of heat, stir in that optional Sriracha. Whisk everything together until the sugar is dissolved and the ingredients meld into a bright, tangy sauce that will become the heart of your chicken bowls.
Step 3: Season and Coat the Chicken
In a large bowl, season your chicken chunks with kosher salt and freshly ground black pepper. Sprinkle in the cornstarch and gently toss everything together until each piece is evenly coated. This step is key for achieving that crisp golden crust once you fry them.
Step 4: Dip Chicken in Egg Wash
One piece at a time, dip the coated chicken into the beaten eggs. Allow the excess egg to drip off, which helps the chicken brown beautifully when cooked.
Step 5: Brown the Chicken
Heat vegetable oil in a large saucepan over medium heat. Add the chicken pieces in batches, cooking just enough to get a golden brown color, about 1 to 2 minutes per side. Remove the chicken and let it drain on a paper towel-lined plate to soak up any excess oil.
Step 6: Combine Chicken with Pineapple and Sauce
Arrange the browned chicken and diced pineapple in the prepared baking dish. Pour the luscious pineapple juice mixture over everything, making sure the chicken is well coated and ready to soak up those sweet and savory flavors as it bakes.
Step 7: Bake Until Perfectly Cooked
Place the baking dish in your preheated oven and bake for about 25 to 30 minutes. The chicken will cook through during this time, absorbing all that delicious sauce while melding beautifully with the juicy pineapple chunks.
Step 8: Garnish and Serve
Once baking is complete, serve the chicken bowls garnished with freshly sliced green onions and a sprinkle of sesame seeds for that extra pop of color and nuttiness.
How to Serve Baked Pineapple Chicken Bowls Recipe
Garnishes
Adding thinly sliced green onions and sesame seeds on top isn’t just about looks. It adds a burst of fresh flavor and a gentle crunch that contrasts nicely with the tender chicken and juicy pineapple, rounding out the entire dish beautifully.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or coconut rice, which soak up the sweet and tangy sauce perfectly. You can also serve it alongside sautéed greens or a crisp cucumber salad to keep things light and refreshing.
Creative Ways to Present
Try serving the Baked Pineapple Chicken Bowls Recipe in hollowed-out pineapple halves for a stunning presentation. It elevates the tropical vibe and makes for a fun, festive table centerpiece. Alternatively, spooning the chicken and pineapple mixture over a bed of quinoa or cauliflower rice is a great twist for a health-conscious meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Baked Pineapple Chicken Bowls Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making leftovers even more delicious!
Freezing
If you want to keep this dish longer, it freezes well. Place cooled chicken and sauce in a freezer-safe container, leaving a bit of headspace for expansion. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth can help maintain moisture and prevent the chicken from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay moist during baking, making for an even juicier dish. Just cut them into similar-sized chunks for even cooking.
Is there a way to make this recipe gluten-free?
Yes, simply swap the cornstarch for arrowroot powder or potato starch and use gluten-free soy sauce or tamari to keep all the awesome flavors safe for gluten-sensitive eaters.
Can I make this recipe in advance for meal prep?
Definitely. Prepare everything up to the baking step, then refrigerate in the baking dish overnight. When ready, bake as directed. Perfect for planning ahead!
What if I don’t like spicy food? Can I skip the Sriracha?
Of course! The Sriracha is optional and the dish tastes fantastic without it. You’ll still get plenty of sweetness, savory notes, and warmth from the other ingredients.
What desserts pair well with this dish?
Light tropical desserts, like mango sorbet, coconut pudding, or fresh fruit salad, complement the meal perfectly and keep the tropical theme going.
Final Thoughts
If you’re searching for a meal that’s bursting with vibrant flavors, easy enough for any night of the week, and has that perfect balance of sweet and savory, the Baked Pineapple Chicken Bowls Recipe is your answer. It’s one of those dishes that brings warmth and joy to the dinner table and becomes a fast family favorite. Give it a try—you won’t regret it!
Print
Baked Pineapple Chicken Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American with Asian influence
Description
These Baked Pineapple Chicken Bowls feature tender, golden-browned chicken chunks baked in a sweet and tangy pineapple sauce. The recipe combines juicy pineapple, savory soy sauce, fresh ginger, and a hint of Sriracha for a deliciously balanced meal that’s perfect for weeknight dinners. Garnished with green onions and sesame seeds, this dish offers a vibrant presentation and a delightful tropical flair.
Ingredients
Marinade and Sauce
- 1 cup pineapple juice
- ¼ cup brown sugar
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha (optional)
Chicken and Coating
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- ½ cup cornstarch
- 2 large eggs, beaten
- ¼ cup vegetable oil
Additional Ingredients and Garnish
- 2 cups diced pineapple (canned or fresh)
- 1 green onion, thinly sliced
- ¼ teaspoon sesame seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Lightly oil a 9×13 baking dish or coat it with nonstick spray to prevent sticking during baking.
- Prepare Sauce: In a medium bowl, whisk together the pineapple juice, brown sugar, reduced sodium soy sauce, minced garlic, freshly grated ginger, and Sriracha if using. Set this sweet and tangy sauce mixture aside for later use.
- Season and Coat Chicken: In a large bowl, season the chicken chunks generously with kosher salt and freshly ground black pepper. Stir in the cornstarch, gently tossing until the chicken pieces are evenly coated.
- Dip Chicken in Egg: Working one piece at a time, dip each cornstarch-coated chicken chunk into the beaten eggs, allowing any excess egg to drip off to ensure a light coating.
- Brown Chicken: Heat the vegetable oil in a large saucepan over medium heat. Add the egg-coated chicken pieces and cook for 1-2 minutes, turning as needed, until they are golden brown on all sides. Transfer the browned chicken onto a paper towel-lined plate to drain excess oil.
- Assemble Baking Dish: In the prepared baking dish, combine the browned chicken chunks with the diced pineapple. Pour the prepared pineapple juice sauce evenly over the top to infuse flavor while baking.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through and tender.
- Garnish and Serve: Remove from the oven and serve the chicken bowls garnished with thinly sliced green onions and a sprinkle of sesame seeds for a fresh, nutty finish.
Notes
- You can use either fresh or canned pineapple for this recipe, depending on availability.
- Adjust the amount of Sriracha to control the spiciness or omit it for a milder version.
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Serve this dish over steamed rice or cauliflower rice for a complete meal.
