21 Exquisite Chicken Pineapple Recipes Perfectly Baked

Picture this: juicy chicken paired with sweet, caramelized pineapple, all baked to perfection in your oven. Whether you’re craving a quick weeknight dinner or planning a tropical-inspired feast, these 21 recipes bring a burst of flavor to your table. Get ready to transform ordinary meals into extraordinary experiences—let’s dive into these mouthwatering creations!

Hawaiian Baked Chicken with Pineapple Glaze

Hearty and tropical, this Hawaiian baked chicken brings the vibrant flavors of the islands to your dinner table with minimal effort. Honey-kissed pineapple glaze caramelizes over juicy chicken thighs, creating a sweet-savory balance that transports you to sun-drenched shores with every bite. Perfect for weeknight dinners or casual entertaining, this dish delivers restaurant-quality appeal from your own oven.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 cup crushed pineapple in 100% juice
• 1/4 cup rich wildflower honey
• 2 tablespoons premium soy sauce
• 1 tablespoon freshly grated ginger root
• 2 cloves aromatic garlic, minced
• 1 tablespoon vibrant rice vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon fragrant sesame oil
• 2 tablespoons thinly sliced green onions
• 1 tablespoon toasted sesame seeds

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Season both sides of the chicken thighs evenly with fine sea salt and freshly cracked black pepper.
4. Arrange the chicken thighs skin-side up in a single layer in a 9×13-inch baking dish.
5. Whisk together the crushed pineapple, wildflower honey, soy sauce, grated ginger, minced garlic, and rice vinegar in a medium bowl until fully combined.
6. Pour the pineapple glaze mixture evenly over the chicken thighs, making sure each piece is well coated.
7. Bake the chicken for 35 minutes at 375°F, then baste the chicken with the pan juices using a pastry brush.
8. Increase the oven temperature to 425°F and continue baking for 15-20 minutes until the chicken skin is golden brown and crispy.
9. Check for doneness by inserting an instant-read thermometer into the thickest part of a chicken thigh; it should register 165°F.
10. Transfer the baked chicken to a serving platter using tongs, being careful to keep the crispy skin intact.
11. Drizzle the fragrant sesame oil over the chicken and garnish with thinly sliced green onions and toasted sesame seeds.

What emerges from the oven is chicken with crackling-crisp skin giving way to impossibly tender meat that falls cleanly from the bone. The pineapple glaze transforms into a sticky, caramelized coating with bright acidity cutting through the richness of the dark meat. Wonderful served over fluffy jasmine rice to soak up the glossy pan sauce, or paired with coconut rice for an extra tropical twist that complements the sweet-savory harmony.

Sweet and Sour Baked Pineapple Chicken

Oftentimes, the most memorable meals strike that perfect balance between sweet and savory, and this baked pineapple chicken achieves just that with elegant simplicity. Imagine tender chicken pieces glazed in a glossy, caramelized sauce that clings beautifully to each morsel. The harmonious blend of tropical pineapple and tangy vinegar creates a dish that feels both comforting and sophisticated.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup fresh pineapple chunks, about ½-inch cubes
– ½ cup pineapple juice, freshly squeezed if possible
– ¼ cup rice vinegar, with its clean, sharp acidity
– 3 tablespoons soy sauce, preferably low-sodium
– 2 tablespoons honey, raw and golden
– 1 tablespoon cornstarch, for perfect thickening
– 2 cloves garlic, finely minced
– 1 teaspoon fresh ginger, grated
– 2 tablespoons vegetable oil, for high-heat searing
– ½ teaspoon red pepper flakes, for subtle heat
– ¼ cup thinly sliced scallions, for bright garnish

Instructions

1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Pat the chicken pieces completely dry with paper towels to ensure proper browning.
3. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Arrange chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear chicken for 3-4 minutes per side until golden brown crust forms, then transfer to a plate.
6. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
7. Whisk together pineapple juice, rice vinegar, soy sauce, honey, and cornstarch until completely smooth.
8. Pour the sauce mixture into the skillet, scraping up any browned bits from the bottom.
9. Bring the sauce to a gentle simmer, stirring constantly until it thickens slightly, about 2 minutes.
10. Return the seared chicken and any accumulated juices to the skillet, coating evenly with sauce.
11. Stir in fresh pineapple chunks and red pepper flakes, distributing them throughout the dish.
12. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes.
13. Check for doneness – the chicken should reach 165°F internally and the sauce should be bubbling.
14. Remove from oven and let rest for 5 minutes to allow the sauce to further thicken.
15. Garnish with thinly sliced scallions just before serving.

Beyond the beautiful caramelization, this dish offers a wonderful textural contrast between the tender chicken and the softened yet still firm pineapple pieces. The glossy sauce clings perfectly to each component, creating a harmonious balance where the bright acidity cuts through the sweetness. For an elegant presentation, serve over jasmine rice with steamed bok choy, allowing the vibrant sauce to pool beautifully around the plate.

Baked Teriyaki Pineapple Chicken Thighs

Vibrant and aromatic, these Baked Teriyaki Pineapple Chicken Thighs transform humble ingredients into an extraordinary weeknight feast. The sweet-tangy glaze caramelizes beautifully in the oven, creating a dish that feels both comforting and sophisticated. With minimal hands-on time, this recipe delivers restaurant-quality flavors right from your own kitchen.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 1 cup premium teriyaki sauce
– 1 cup fresh pineapple chunks
– 2 tablespoons toasted sesame oil
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons rich honey
– 1 tablespoon rice vinegar
– 2 tablespoons thinly sliced green onions
– 1 teaspoon toasted sesame seeds

Instructions

1. Preheat your oven to 400°F and position the rack in the center of the oven for even heating.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Arrange the chicken thighs skin-side up in a single layer in a 9×13-inch baking dish.
4. In a medium bowl, whisk together the teriyaki sauce, pineapple chunks, sesame oil, minced garlic, grated ginger, honey, and rice vinegar until fully combined.
5. Pour the teriyaki mixture evenly over the chicken thighs, making sure each piece is well-coated.
6. Bake for 35 minutes at 400°F, then baste the chicken with the pan juices using a pastry brush.
7. Continue baking for another 10-15 minutes until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F when tested with an instant-read thermometer.
8. Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
9. Transfer the chicken to a serving platter and spoon the reduced teriyaki-pineapple glaze over the top.
10. Garnish with sliced green onions and toasted sesame seeds before serving.

A perfect balance of sweet and savory emerges in every bite, with the pineapple chunks becoming tender and caramelized while the chicken remains incredibly moist. The crispy skin provides delightful texture against the sticky, glossy teriyaki glaze. For an elegant presentation, serve over jasmine rice and drizzle with the remaining pan sauce, creating a complete meal that feels both nourishing and indulgent.

Pineapple Chipotle Baked Chicken Breasts

Lusciously glazed with a perfect balance of sweet and smoky, these pineapple chipotle baked chicken breasts transform ordinary weeknight dinners into extraordinary culinary experiences. The vibrant marinade caramelizes beautifully in the oven, creating a glossy coating that promises both visual appeal and complex flavor layers. This dish effortlessly bridges the gap between casual family meals and sophisticated entertaining options.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 cup crushed pineapple in 100% juice (not drained)
– 2 tablespoons adobo sauce from canned chipotles
– 2 tablespoons pure maple syrup
– 1 tablespoon fresh lime juice
– 2 cloves garlic, finely minced
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon extra virgin olive oil
– 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
3. In a medium bowl, whisk together the crushed pineapple with its juice, adobo sauce, maple syrup, lime juice, minced garlic, smoked paprika, sea salt, and black pepper until fully combined.
4. Arrange the dried chicken breasts in a single layer in the prepared baking dish.
5. Pour the pineapple-chipotle marinade evenly over all chicken pieces, making sure each breast is thoroughly coated.
6. Bake uncovered for 25-30 minutes, or until the internal temperature reaches 165°F when tested with an instant-read thermometer inserted into the thickest part.
7. For extra caramelization, switch your oven to broil and cook for 2-3 minutes until the glaze bubbles and develops golden-brown edges.
8. Remove the baking dish from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
9. Transfer the chicken to a serving platter and spoon the reduced pan sauce over the top.
10. Garnish with freshly chopped cilantro just before serving.

For maximum flavor development, marinate the chicken for 30 minutes before baking if time allows. The resting period is crucial for tender, juicy meat—never skip this step. When testing doneness, ensure your thermometer doesn’t touch the baking dish for an accurate reading. Fabulously tender with a sticky-sweet exterior that gives way to perfectly moist chicken, this dish delivers sophisticated heat that builds gradually. Serve over cilantro-lime rice to soak up the vibrant sauce, or slice thinly for stunning tacos topped with crunchy cabbage slaw.

Coconut Pineapple Baked Chicken Curry

Heralding the perfect fusion of tropical indulgence and comforting warmth, this Coconut Pineapple Baked Chicken Curry transforms weeknight dining into an exotic escape. Imagine tender chicken bathed in a golden-hued sauce where creamy coconut milk meets the bright acidity of pineapple, all gently baked to meld flavors into sublime harmony. This elegant yet approachable dish brings restaurant-quality sophistication to your home kitchen with minimal effort and maximum reward.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs
– 1 tablespoon fragrant coconut oil
– 1 large sweet yellow onion, thinly sliced
– 3 cloves aromatic garlic, minced
– 1 tablespoon freshly grated ginger root
– 1 tablespoon vibrant curry powder
– 1/2 teaspoon earthy turmeric
– 1/4 teaspoon fiery cayenne pepper
– 1 can (13.5 oz) rich coconut milk
– 1 cup juicy pineapple chunks
– 1/4 cup finely chopped fresh cilantro
– 1 tablespoon fresh lime juice
– 1 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with coconut oil.
2. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
3. Heat the remaining coconut oil in a large skillet over medium-high heat until shimmering.
4. Sear the chicken thighs for 3-4 minutes per side until golden brown, then transfer to the prepared baking dish.
5. In the same skillet, sauté the sliced onion for 5-6 minutes until translucent and fragrant.
6. Add the minced garlic and grated ginger, cooking for 60 seconds until aromatic but not browned.
7. Sprinkle the curry powder, turmeric, and cayenne over the onion mixture, toasting for 30 seconds to release their essential oils.
8. Pour in the coconut milk, scraping up any browned bits from the skillet bottom for maximum flavor.
9. Bring the sauce to a gentle simmer for 2 minutes until slightly thickened.
10. Stir in the pineapple chunks, fresh cilantro, lime juice, and sea salt until fully incorporated.
11. Pour the aromatic sauce evenly over the chicken thighs in the baking dish.
12. Cover tightly with aluminum foil and bake for 25 minutes at 375°F.
13. Remove the foil and continue baking uncovered for 10-15 minutes until the chicken reaches 165°F internally and the sauce has thickened.
14. Let the curry rest for 5 minutes before serving to allow the flavors to fully meld.
Just beyond the initial tropical sweetness lies complex layers of flavor where the creamy coconut sauce clings to each tender piece of chicken. The pineapple chunks maintain their structural integrity while releasing subtle acidity that cuts through the richness, creating a beautifully balanced dish that pairs exquisitely with jasmine rice or quinoa for a complete meal.

Baked Pineapple Chicken Casserole

For those seeking a harmonious blend of sweet and savory, this baked pineapple chicken casserole emerges from the oven with glistening, caramelized edges and an aroma that promises comfort. Tender chicken mingles with juicy pineapple beneath a golden, buttery crust, creating a dish that feels both nostalgic and elegantly modern. It’s the kind of meal that transforms a simple weeknight into something quietly special.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups fresh pineapple chunks, sweet and juicy
• 1 cup jasmine rice, fragrant and long-grained
• 1 cup rich chicken broth
• 1/2 cup heavy cream, velvety and lush
• 1/4 cup soy sauce, deeply savory
• 2 tablespoons honey, golden and floral
• 1 tablespoon freshly grated ginger, aromatic and zesty
• 2 cloves garlic, finely minced
• 1/2 teaspoon finely ground black pepper
• 1/2 cup panko breadcrumbs, light and crispy
• 2 tablespoons unsalted butter, melted and golden
• 2 tablespoons fresh cilantro, finely chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Arrange the cubed chicken breasts evenly across the bottom of the prepared baking dish.
3. Scatter the fresh pineapple chunks over the chicken in a single layer.
4. In a medium bowl, whisk together the jasmine rice, chicken broth, heavy cream, soy sauce, honey, grated ginger, minced garlic, and black pepper until fully combined.
5. Pour the liquid mixture evenly over the chicken and pineapple, ensuring the rice is submerged.
6. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
7. While the casserole bakes, combine the panko breadcrumbs with the melted butter in a small bowl until the crumbs are evenly coated.
8. Remove the casserole from the oven after 35 minutes and carefully remove the foil.
9. Sprinkle the buttered panko mixture evenly over the top of the casserole.
10. Return the dish to the oven, uncovered, and bake for an additional 15–20 minutes, or until the topping is golden brown and the internal temperature of the chicken reaches 165°F.
11. Let the casserole rest for 5 minutes outside the oven to allow the rice to fully absorb any remaining liquid.
12. Garnish with freshly chopped cilantro just before serving.

Velvety rice soaks up the sweet-savory sauce, while the pineapple softens into jammy pockets that burst with tropical brightness. Serve this casserole alongside crisp steamed broccoli or over a bed of buttered greens to contrast its rich, comforting texture. Each forkful delivers a perfect balance—tender chicken, creamy rice, and that irresistible caramelized crust.

Honey Pineapple Baked Chicken Wings

Lusciously glazed and caramelized to perfection, these honey pineapple baked chicken wings offer a sophisticated twist on classic game-day fare. The sweet-tangy marinade creates an irresistible sticky glaze that clings to each tender wing. This elegant preparation transforms humble ingredients into a dish worthy of any gathering, from casual dinners to festive occasions.

Ingredients

– 2 pounds fresh chicken wings, patted dry
– 1/2 cup golden wildflower honey
– 1 cup crushed pineapple in natural juice, undrained
– 3 tablespoons premium soy sauce
– 2 tablespoons rich toasted sesame oil
– 3 cloves aromatic garlic, minced
– 1 tablespoon freshly grated ginger root
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
4. Bake for 25 minutes until the skin begins to crisp and turn golden.
5. While wings bake, combine honey, crushed pineapple with juice, soy sauce, sesame oil, minced garlic, grated ginger, black pepper, and sea salt in a medium saucepan.
6. Bring the sauce mixture to a gentle boil over medium heat, then reduce to a simmer.
7. Cook the sauce for 8-10 minutes, stirring frequently, until it thickens to a glaze consistency that coats the back of a spoon.
8. Remove the wings from the oven and carefully brush both sides with the prepared glaze using a pastry brush.
9. Return the glazed wings to the oven and bake for an additional 15 minutes.
10. Flip the wings and brush with remaining glaze, then bake for 10 more minutes until deeply caramelized.
11. Increase oven temperature to 450°F and bake for a final 5 minutes to achieve maximum crispiness.
12. Remove from oven and let rest for 5 minutes before serving to allow the glaze to set properly.

Unbelievably tender meat falls effortlessly from the bone beneath that glossy, crackling skin. The harmonious balance of sweet honey and bright pineapple creates layers of flavor that dance across the palate. Serve these exquisite wings over jasmine rice to catch every drop of the caramelized glaze, or present them as the centerpiece of an Asian-inspired appetizer spread.

Pineapple Ginger Baked Chicken Drumsticks

Perfectly balancing sweet and savory notes, these pineapple ginger baked chicken drumsticks transform humble ingredients into an elegant weeknight dinner. Picture golden-brown drumsticks glazed with a glossy, tropical-inspired sauce that caramelizes beautifully in the oven. This dish brings restaurant-quality flair to your table with minimal effort, making it ideal for both casual family meals and impromptu entertaining.

Ingredients

• 8 plump chicken drumsticks with crispy skin
• 1 cup vibrant pineapple juice
• 3 tablespoons rich soy sauce
• 2 tablespoons floral honey
• 1 tablespoon freshly grated ginger root
• 2 cloves aromatic garlic, minced
• 1 tablespoon vibrant rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon finely ground black pepper
• 2 tablespoons thinly sliced scallions
• 1 tablespoon toasted sesame seeds

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crispy skin.
3. Arrange the drumsticks in a single layer in a large baking dish.
4. Season both sides of the drumsticks evenly with the finely ground black pepper.
5. Whisk together the vibrant pineapple juice, rich soy sauce, floral honey, freshly grated ginger root, minced aromatic garlic, vibrant rice vinegar, and toasted sesame oil in a medium bowl until fully combined.
6. Pour the marinade over the drumsticks, turning each piece to coat thoroughly.
7. Bake uncovered for 35 minutes, basting the drumsticks with the pan juices every 10 minutes to build layers of flavor.
8. Increase the oven temperature to 425°F and continue baking for 10-15 minutes until the skin is deeply golden and crispy.
9. Check for doneness by inserting a meat thermometer into the thickest part of a drumstick; it should register 165°F.
10. Transfer the drumsticks to a serving platter using tongs.
11. Skim any excess fat from the pan juices with a spoon.
12. Drizzle the reduced sauce over the drumsticks.
13. Garnish with thinly sliced scallions and toasted sesame seeds.

Unbelievably tender beneath their caramelized exterior, these drumsticks offer a perfect textural contrast between the crackling skin and succulent meat. The pineapple ginger glaze creates a sophisticated sweet-tangy balance that clings beautifully to each bite. For an elegant presentation, serve them over jasmine rice to catch every drop of the glossy sauce, or pair with grilled pineapple rings to amplify the tropical notes.

Spicy Baked Pineapple Chicken Skewers

Tender chunks of chicken and sweet pineapple unite in this sophisticated yet approachable dish, where caramelized edges meet vibrant spice in perfect harmony. The aromatic marinade infuses each skewer with complex layers of flavor that develop beautifully during baking. This elegant preparation transforms simple ingredients into a stunning centerpiece worthy of any gathering.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 cups fresh pineapple chunks, about 1-inch pieces
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons smooth honey
– 2 tablespoons fresh lime juice, freshly squeezed
– 3 cloves garlic, finely minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together the extra virgin olive oil, honey, fresh lime juice, minced garlic, smoked paprika, cayenne pepper, sea salt, and black pepper until fully emulsified.
3. Add the cubed chicken thighs to the marinade, ensuring each piece is thoroughly coated, then cover and refrigerate for exactly 30 minutes to allow flavors to penetrate.
4. While chicken marinates, soak 8-10 wooden skewers in warm water for 20 minutes to prevent burning during baking.
5. Thread alternating pieces of marinated chicken and fresh pineapple chunks onto the prepared skewers, leaving small gaps between pieces for even cooking.
6. Arrange the assembled skewers in a single layer on the parchment-lined baking sheet, ensuring they don’t touch.
7. Bake at 425°F for 18-22 minutes, rotating the pan halfway through, until chicken reaches an internal temperature of 165°F and develops golden-brown edges.
8. Remove from oven and immediately sprinkle with freshly chopped cilantro while still hot.
9. Let rest for 3 minutes before serving to allow juices to redistribute throughout the chicken.

Out of the oven, these skewers emerge with beautifully caramelized pineapple and juicy, perfectly cooked chicken. The contrasting textures of tender meat and slightly charred fruit create an unforgettable eating experience, while the spicy-sweet glaze clings to every bite. Consider serving over coconut rice or alongside grilled vegetables for a complete meal that balances heat and sweetness with elegant simplicity.

Baked Tropical Pineapple and Chicken Thighs

Heavenly aromas of caramelizing pineapple and savory herbs will transport your senses to a tropical paradise with this elegant one-pan dish. Perfectly balanced between sweet and savory, these baked pineapple and chicken thighs create a stunning centerpiece for any dinner gathering while requiring minimal effort for maximum flavor impact.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 2 cups fresh pineapple chunks, cut into 1-inch pieces
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons golden wildflower honey
– 3 cloves aromatic garlic, minced
– 1 tablespoon freshly grated ginger root
– 1 teaspoon smoked paprika
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons freshly chopped cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and position the rack in the center of the oven for even heat distribution.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin during baking.
3. In a large mixing bowl, whisk together the olive oil, honey, minced garlic, grated ginger, smoked paprika, sea salt, and black pepper until fully emulsified.
4. Place the chicken thighs in the bowl and coat thoroughly with the marinade, making sure to get under the skin for maximum flavor penetration.
5. Arrange the marinated chicken thighs skin-side up in a single layer in a 9×13-inch baking dish, leaving space between each piece for proper air circulation.
6. Scatter the fresh pineapple chunks around the chicken thighs, ensuring they’re in direct contact with the baking dish to caramelize properly.
7. Bake for 35-40 minutes until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F when tested with a meat thermometer.
8. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute throughout the meat.
9. Transfer the chicken and pineapple to a serving platter, then garnish with freshly chopped cilantro and lime wedges.
During the final minutes of baking, the pineapple develops beautiful caramelized edges while the chicken thighs become incredibly tender and juicy. The contrast between the crispy skin and the sweet, tangy pineapple creates a symphony of textures that pairs beautifully with coconut rice or a simple green salad for a complete tropical-inspired meal.

Caramelized Pineapple and Chicken Bake

Lusciously caramelized pineapple transforms humble chicken into an extraordinary weeknight masterpiece, where sweet tropical notes mingle with savory herbs in a dish that feels both comforting and sophisticated. This elegant bake brings restaurant-quality flavors to your table with minimal effort, creating a golden-glazed centerpiece perfect for impressing guests or elevating family dinners. The magical alchemy between juicy fruit and tender poultry creates a symphony of textures and tastes that will become an instant favorite in your culinary repertoire.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs
– 2 cups fresh pineapple chunks
– 3 tablespoons rich honey
– 2 tablespoons premium soy sauce
– 1 tablespoon freshly grated ginger
– 2 cloves aromatic garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons extra virgin olive oil
– 1/4 cup finely chopped fresh cilantro
– 1 thinly sliced scallion

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of extra virgin olive oil.
2. Pat the 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
3. Arrange the chicken thighs in a single layer in the prepared baking dish, leaving space between each piece for even cooking.
4. In a medium bowl, whisk together 3 tablespoons of rich honey, 2 tablespoons of premium soy sauce, 1 tablespoon of freshly grated ginger, 2 cloves of minced aromatic garlic, 1 teaspoon of smoked paprika, and 1/2 teaspoon of freshly cracked black pepper until fully combined.
5. Pour the honey-soy mixture evenly over the chicken thighs, using a brush to coat each piece thoroughly.
6. Scatter 2 cups of fresh pineapple chunks around and between the chicken pieces, ensuring they’re evenly distributed.
7. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the pineapple chunks to promote caramelization.
8. Bake uncovered for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the pineapple edges are deeply golden brown.
9. For enhanced caramelization, switch your oven to broil for the final 2-3 minutes, watching carefully until the pineapple develops a dark, glossy glaze.
10. Remove from oven and let rest for 5 minutes to allow the juices to redistribute throughout the chicken.
11. Garnish with 1/4 cup of finely chopped fresh cilantro and 1 thinly sliced scallion just before serving.
Majestic in its simplicity, this dish delivers tender, juicy chicken with pineapple that transforms into sticky, caramelized gems. The contrasting textures—silky poultry against chewy, sweet fruit—create an unforgettable eating experience. Serve over fluffy jasmine rice to soak up the glorious pan juices, or alongside roasted vegetables for a complete meal that celebrates the harmony between savory and sweet.

Baked Lemon Pineapple Chicken with Herbs

When the craving strikes for something simultaneously comforting and vibrant, this baked lemon pineapple chicken with herbs delivers extraordinary flavor with minimal effort. The combination of sweet tropical fruit and zesty citrus creates a symphony of tastes that will transport your dinner table to sun-drenched shores.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup freshly squeezed lemon juice
• 2 cups diced fresh pineapple chunks
• 3 tablespoons rich extra virgin olive oil
• 4 cloves aromatic garlic, minced
• 2 tablespoons freshly chopped rosemary
• 1 tablespoon fragrant fresh thyme leaves
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin during baking.
3. In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper until fully emulsified.
4. Arrange the chicken thighs skin-side up in a 9×13-inch baking dish, leaving space between each piece for proper air circulation.
5. Pour the marinade evenly over the chicken, making sure each thigh is thoroughly coated.
6. Scatter the pineapple chunks around and between the chicken pieces, allowing them to absorb the flavorful liquid.
7. Bake uncovered for 45 minutes, until the chicken skin turns golden brown and crispy.
8. Check for doneness by inserting a meat thermometer into the thickest part of a thigh—it should register 165°F.
9. Remove from oven and let rest for 8 minutes to allow juices to redistribute throughout the meat.
10. Transfer the chicken and pineapple to serving plates, spooning the pan juices over top.

Beyond its beautiful presentation, this dish offers a delightful textural contrast between the crispy-skinned chicken and the tender, caramelized pineapple. The bright acidity of lemon cuts through the richness perfectly, while the herbs provide an earthy backbone that grounds the tropical flavors. For an elegant presentation, serve alongside coconut rice and garnish with additional fresh herbs to create a restaurant-worthy plate.

Conclusion

Kick your dinner routine up a notch with these 21 baked chicken pineapple recipes! They’re the perfect blend of sweet, savory, and simple to make. We hope you find a new family favorite. Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest so other home cooks can discover these delicious dishes too!