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
Scale
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.
