Baked Almond Pineapple Chicken

Ingredients

• 4–6boneless, skinless chicken breasts or thighs, trimmed
• 2.5 ml (1/2 teaspoon)salt
• 2.5 ml (1/2 teaspoon)pepper
• 1 can, 567 g (20 oz)pineapple chunks in pineapple juice, not syrup
• 60 ml (1/4 cup)honey
• 15 ml (1 tablespoon)apple cider vinegar
• 45 ml (3 tablespoons)low-sodium soy sauce
• 5 ml (1 teaspoon)freshly grated ginger
• 15 ml (1 tablespoon)cornflour
• 15 ml (1 tablespoon)water
• 35 g (1/3 cup)sliced almonds

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F), with a rack in the middle.

2. 2

   Prepare the pan

   Lightly spray a 23 × 33 cm (9 × 13 inch) baking pan.

3. 3

   Season the chicken

   Pat the chicken dry with kitchen paper, then season it with the salt and pepper.

4. 4

   Arrange the chicken

   Place the chicken in the pan in a single layer, without overlapping.

5. 5

   Drain the pineapple

   Drain the pineapple chunks, keeping 120 ml (1/2 cup) of the juice.

6. 6

   Mix the sauce

   In a medium saucepan, whisk together the reserved pineapple juice, honey, ginger, vinegar and soy sauce.

7. 7

   Simmer the sauce

   Set the pan over a medium heat and simmer, whisking often, for about 8 minutes, until the sauce has thickened slightly.

8. 8

   Thicken the sauce

   In a small bowl, dissolve the cornflour in the water, then whisk the mixture into the pineapple-honey sauce.

9. 9

   Add the pineapple

   Arrange the pineapple chunks over the chicken.

10. 10

    Top with sauce

    Pour the pineapple-honey sauce over the chicken, then sprinkle the almonds on top.

11. 11

    Bake the chicken

    Bake for 15–22 minutes, or until the chicken reaches 74°C (165°F) on a meat thermometer.

What is baked pineapple chicken?

This is a baked chicken dish topped with pineapple and a glossy sauce made from pineapple juice, honey, soy sauce, vinegar and ginger. The recipe draws on familiar sweet-and-savoury flavour pairings rather than a specified regional tradition.

The version works by briefly simmering the sauce before it goes into the oven, while pineapple chunks and almonds add contrasting soft and crisp textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 45g protein, 34g carbs, 12g fat.

Chicken provides most of the protein, while the honey and pineapple juice supply much of the carbohydrate; almonds and chicken contribute fat. Serve it with a generous portion of vegetables and a measured helping of rice for a more balanced plate.

Choosing the chicken

Breasts or thighs: Either cut can be used, as long as the pieces are trimmed and arranged in one layer. Since the recipe allows four to six pieces, their size and thickness will affect how quickly they cook.

Even thickness: If pieces vary greatly in thickness, the thinner ones may finish sooner. Check each piece for doneness rather than relying on time alone.

Building the sauce

Pineapple juice: Use fruit packed in juice, not syrup, and save 120 ml for the sauce. The reserved liquid brings the pineapple flavour into the glaze.

Cornflour: Mix it with the water before adding it to the warm sauce to avoid dry lumps. Whisk it in thoroughly after the sauce has simmered.

Getting the texture right

Slightly thickened: The sauce only needs to reduce until it has thickened a little after about 8 minutes of simmering. Keep whisking often as it cooks.

Tender chicken: Use a thermometer at the thickest part of the chicken and take it out when it reaches 74°C. The almonds add a little crunch against the sauced fruit and chicken.

Timing the bake

Oven heat: The recipe uses a relatively hot oven, 230°C, with the rack in the middle. Have the chicken, pineapple and sauce ready before baking.

Doneness check: Begin checking at 15 minutes, since piece size and thickness vary. Continue baking as needed, up to the recipe's 22-minute mark, until the chicken reaches 74°C.

Serving the dish

Rice: Serve with plain rice to soak up the pineapple-honey sauce, adding a mild base to the sweet and savoury flavours.

Vegetables: A green side such as broccoli or green beans gives the plate a fresh contrast. Spoon some of the sauce and pineapple over the chicken when serving.

Recipe notes & tips

• Pat the chicken thoroughly dry before seasoning so the surface is not wet.
• Keep the chicken pieces in one layer to help them cook evenly.
• Measure the reserved pineapple juice before making the sauce.
• Whisk frequently while simmering so the sauce thickens evenly.
• Check the thickest part of each piece with a thermometer.
• Serve soon after baking so the almonds retain some of their crunch.

Variations

• Use thighs: Choose boneless, skinless thighs for a richer-tasting version.
• Add garlic: Whisk a little finely chopped garlic into the sauce with the ginger.
• Bring the heat: Add chilli flakes to the sauce for a gentle spicy note.
• Try cashews: Use sliced or chopped cashews instead of almonds for a different nutty topping.
• Add greens: Serve with steamed broccoli or green beans alongside the chicken.

Common mistakes to avoid

• Using pineapple in syrup: Choose fruit in juice so the sauce does not become unnecessarily sweeter.
• Skipping the juice reservation: Measure out 120 ml before discarding the rest of the tin's liquid.
• Crowding the pan: Arrange the chicken without overlap so the pieces bake more evenly.
• Adding dry cornflour: Stir it into the water first, then whisk the smooth mixture into the sauce.
• Guessing doneness: Check the thickest part of the chicken and bake until it reaches 74°C.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, in the oven or microwave; the almonds may soften after storage.

Frequently asked questions