Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 680g)
- 1 ripe pineapple, cut into chunks (about 400g)
- 1/2 cup low-sodium soy sauce (120ml)
- 1/4 cup brown sugar (50g)
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil (15ml)
- 2 tbsp cornstarch (16g)
- 2 tbsp vegetable oil (30ml)
- Chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly coat a baking dish with vegetable oil.
- Cut the chicken breasts into bite-sized pieces, season with salt and pepper, then place them in the baking dish.
- In a bowl, mix soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil to create the marinade. Pour over the chicken and toss to coat.
- Add the pineapple chunks on top of the chicken and sprinkle cornstarch over the mixture. Gently toss again.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C), stirring halfway through.
- Garnish with chopped green onions before serving.
Notes
- Swap pineapple for mango or bell peppers for a different flavor twist.
- For added heat, include crushed red pepper flakes in the marinade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 250g
- Calories: 360
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 90mg