Name: Polynesian Pineapple Chicken
Prep time: 10 min
Total time: 10 min
Cuisine: Asian, American
Ingredients: 4 chicken thighs or breasts seasoned with a pinch each salt, pepper, and granulated garlic powder; 2 to 3 tablespoons canola oil, sesame oil, or olive oil; Sauce for the oven:; 1/2 teaspoon salt; 1/4 teaspoon black pepper and cayenne pepper; 1 teaspoon granulated garlic; 1 cup of pineapple chunks packed in unsweetened juice; 2 tablespoons brown sugar; reserved pineapple juice around 1/2 cup; 1 tablespoons rice vinegar or regular vinegar; 2 tablespoons soy sauce; 1 pepper sliced green or cut into cubes of any color; 1 can chicken broth; 2 tablespoons cornstarch (or more if you want a thicker sauce)

Polynesian Pineapple Chicken is a blend of sweet and sour flavors all in one casserole and the weekend easy weeknight meal that can be prepared the night before and all you'll need is some quick-cooked rice.

It's a super easy dish that's really economical using chicken thighs or any parts your family prefers with bone-in.

I love the sweet and sour of this dish. It's a great change with fruit and chicken all in one casserole.

The pineapple, peppers, and rice are a great meal with this Polynesian flair! The first time I ever had this delicious pineapple chicken was in Hawaii on a buffet luau and it was love at first taste.

Why You Will Love This Recipe for Pineapple Chicken

Sweet and savory flavor: The soy sauce, brown sugar, garlic, and ginger create a delicious balance of flavors.
Fresh tropical ingredients: Juicy pineapple pairs beautifully with tender chicken and sweet red bell peppers.
Perfect for grilling: The recipe can be baked or grilled; kabobs all together on skewers for a fun and flavorful meal.
Easy to prepare ahead: Marinate the chicken before dinner, then assemble and bake, grill when you're ready
Great for entertaining: These can be made into colorful kabobs and are perfect for cookouts, parties, and family gatherings.

Other Fruit Substitutions

peaches
mango
pear
papaya
mandarin oranges

In my opinion, this Polynesian pineapple chicken casserole is a cross between Asian flavors and Polynesian.

I like the sweet taste from the brown sugar and fruit and then the rice vinegar gives it a little tang. The soy sauce also gives it that Asian flair.

Other Serving Ideas

Polynesian Pineapple Chicken Casserole Pin for later

pineapple baked chicken, Asian Pineapple baked Chicken Casserole, Polynesian Pineapple Chicken

casseroles, chicken recipes, Asian Chicken recipes, baked chicken

Asian, American

Yield: 4

Author: Claudia Lamascolo

Polynesian Pineapple Chicken

Polynesian Chicken Pineapple Casserole is a delicious casserole with Asian and sweet Polynesian flavors of pineapple

Prep time: 10 MinTotal time: 10 Min

Ingredients

4 chicken thighs or breasts seasoned with a pinch each salt, pepper, and granulated garlic powder
2 to 3 tablespoons canola oil, sesame oil, or olive oil
Sauce for the oven:
1/2 teaspoon salt
1/4 teaspoon black pepper and cayenne pepper
1 teaspoon granulated garlic
1 cup of pineapple chunks packed in unsweetened juice
2 tablespoons brown sugar
reserved pineapple juice around 1/2 cup
1 tablespoons rice vinegar or regular vinegar
2 tablespoons soy sauce
1 pepper sliced green or cut into cubes of any color
1 can chicken broth
2 tablespoons cornstarch (or more if you want a thicker sauce)

Instructions

Heat the oil and brown chicken on both sides on low heat, and season with salt and pepper, and cayenne if using.
Note: I usually cook it for around 5 minutes on each side on high heat and add granulated garlic powder, salt, pepper, and a few sliced peppers for flavor ( and more not cooked in the sauce while baking).
Remove chicken and place in an oil-sprayed deep 10 x 10 casserole dish.
In another medium-size bowl, blend together, soy sauce, and rice wine vinegar.
Add the pineapple juice, brown sugar, garlic, and broth, and stir to combine add the pineapple, the rest of the sliced peppers, and some of the oil from the pan( a tablespoon or more) with sauteed peppers).
Pour over the chicken.
Place 350 preheated oven for 25 minutes covered.
Tip: use an internal meat thermometer when the chicken is at 165 degrees internally it's cooked!
Remove cover and bake until chicken is fork tender around 15 to 20 more minutes. If you want a thicker sauce add more cornstarch for thinner add more pineapple juice.
Serve with boiled or steamed rice.

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