This recipe is per chicken breast so you can multiply as needed.
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BAKED PINEAPPLE CHICKEN
- 1 Chicken Breast
- 5-10 oz can of pineapple chunks (all-natural, no sugar)
- 1/2 Sweet Yellow Onion
- 1 jalapeño
- Slice onion into discs & place on bottom of oven-safe pan (I prefer glass);
- Place chicken breasts on top of the onions with the exposed-bone side up (I chose skinless chicken breasts, but I left the bone in. Boneless and/or skinless breasts will work as well);
- Pour pineapple chunks & juice over everything (you can drain the juice off first, but I chose to include the juice and cook it off);
- Cut jalapeño in half & slice the ends off to create a cylinder where moisture can pass through (there's no need to de-seed the jalapeño unless you're SUPER sensitive to spicy food, I mainly use these for the subtle flavor they add), stand them on their cut end, doing your best to expose one end so it can toast;
- Bake uncovered at 425° for 30 minutes;
- Turn chicken breasts over, sprinkle garlic salt (optional) on the top of the chicken breasts and bake another 10-15 minutes with the oven door slightly open. At this point, the chicken should be VERY juicy. If you prefer a drier chicken, simply cook longer paying close attention to how the juice evaporates so as to not over-cook.
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