Pineapple Chicken Bake

This recipe is great with rice, because there’s lots of juicy sauce to soak into the rice! ­čÖé

  • 1 20-oz. can pineapple bits in juice (NOT IN SYRUP, bleh)
  • 1/4 c. honey
  • 1 Tbs cider vinegar
  • 1 Tbs soy sauce (or, in my case, I was out of soy sauce, but I found some teriyaki sauce with soy sauce as the first ingredient, and it worked juuuuust fine)
  • 2 tsp curry powder
  • 4 chicken breasts (boneless, skinless, trimmed, yadda yadda)
  • salt and pepper
  • 1 Tbs warm water
  • 1 tsp cornstarch
  • 1/3 c. sliced almonds or chopped cashews

Adjust oven rack to top position and preheat oven to 450 F.

Spray 13×9″ baking dish with cooking spray.

Drain 1/2 c. pineapple juice from can into medium bowl.  Drain the rest of the juice into a small cup and drink it, because who wastes pineapple juice?  But seriously, you only need 1/2 c. of it for this recipe.

Mix honey, vinegar, soy sauce, and curry powder into reserved pineapple juice.  Simmer, whisking often, about 8 minutes.

Pat chicken dry with paper towels, and season with salt and pepper.  Lay chicken in prepared baking dish.

Whisk warm water and cornstarch together in small bowl (or the small cup that previously held the excess pineapple juice, if you want to save dishes).  Whisk cornstarch-water into pineapple-curry-honey mixture.  Stir in drained pineapple chunks.  Pour pineapple mixture over chicken, then sprinkle with almonds (or cashews).  Bake 15-20 minutes and serve.

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