I cooked the recipe below and it turned out quite good. Though the recipe says that there is enough sauce for 6 chicken breasts, I wasn’t expecting it fill up the bottom of the pan. I flipped the chicken breasts halfway through cooking to make sure all sides were getting equally cooked in the liquid. I didn’t have cornstarch on hand so I used Arrowroot instead. The sauce wasn’t terribly thick. I also wanted to use some whole almonds I had on hand so I ended up grinding them rather than using sliced. It created more of a nutty topping and worked. I used Whole Foods 365 brand pineapple chunks and they were tasty and went well with the recipe. I was a little concerned about the amount of curry powder that was called for, but I followed the recipe. It wasn’t overpowering at all and the curry powder and tabasco gave the chicken a nice kick.
Recipe source: America’s Test Kitchen Family Cookbook
Recipe title: Pineapple Chicken Bake
Time: 30 minutes
- 4 boneless, skinless chicken breasts (6 to 8 oz each), trimmed
- 1 (20 oz) can pineapple chunks in juice
- 1/4 cup honey
- 1 tbsp cider vinegar
- 1 tbsp soy sauce
- 2 tsps curry powder
- 1 tsp Tabasco
- 1 tsp cornstarch
- 1 tbsp water
- 1/2 cup sliced almonds
- Adjust an ove rack to the upper position and heat the oven to 450 degrees. Pat the chicken dry with paper towels, then season with salt and pepper. Lay the chicken in a 9 x 13 inch baking dish coated lightly with vegetable oil spray
- Drain the pineapple chunks, reserving 1/2 cup of the juice. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, about 8 minutes.
- Quickly dissolve the cornstarch in water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken, then sprinkle with the almonds. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.