It is no secret that I love savory sweet, and this recipe delivers just that. This chicken dish is baked so the meat came out really juicy and tender with the pineapples perfectly soft. I found it to be an easy, quick and delicious recipe that had us coming back for seconds. I honestly ate a heaping second plate of just the pineapple for desert, that is how tasty it was. We added extra pepper flakes for more heat and I think that took it to a whole new level of yummy. I’m falling in love with Dijon mustard after the saucy pork chops I made a few weeks ago, and I must say I think that is what holds all the flavors in this recipe together. Perry really enjoyed this dinner, but gave 4 stars because he had a suggestion that could potentially make it even better. I’ll let him describe it himself:
“There is no doubt in my mind that this recipe is 5 star quality. It is salty, it is sweet and it is spicy. I think that adding smokey to that list of adjectives would pump this recipe up. I suggest grilling the pineapple chunks before adding them to the recipe. Kelsey thinks it might be an annoying extra step for those who are trying to rush dinner on the table, but I think if the time is available it would be awesome. I know that I love grilled corn in soup so why not have grilled pineapple in this recipe. We will give it a go next time around and at that point I’ll give this one a full five-star rating. Until then it is a 4 because I know there is a little bit of room for improvement.
Serves: 4 Calories: 350 per serving Time: MARINATE 3 hrs COOK: 30 minutes
- 4 chicken breasts, trimmed
- 2 (20 oz.) cans of pineapple chunks, if you can get the ones in pineapple juice not syrup
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1/8 tsp paprika
- 2 tbsp. butter
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- Crushed pepper flakes (optional)
- To marinade, combine chicken, pineapple juice (drain from the canned stuff and keep pineapple chunks aside), garlic, salt, pepper, lemon juice, lemon zest and paprika. Place in a large bowl or ziplock bag and refrigerate for 4 hours.
- Pre heat oven to 400 degrees Fahrenheit.
- Spray 9×13 cooking dish with cooking spray.
- Remove the chicken from the marinade and put into the baking dish and set aside. Discard of the marinade.
- In a large pan melt the butter. Once butter is melted add the Dijon, honey, and pineapple chunks stirring for a few minutes until bubbly. Remove from heat
- Pour the saucy pineapple chunks over the chicken and bake for 35-40 minutes.
- If you are into spicy, sprinkle pepper flakes on top before serving.
- Serve and enjoy!
*Photo is an original belonging to me
**Recipe adapted from http://www.diethood.com