Kittencal's Baked Sweet & Sour Pineapple Chicken
Servings
Prep Time
Cook Time
Ready In
Recipe: #25295
November 30, 2016
Categories: Dinner, Main Dish, Poultry, Chicken, Fruit, Pineapple, Kid Pleaser, Rosh Hashanah, Sunday Dinner, Oven Bake, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
"This is easy and very delicious! You will need a double recipe of my sweet & sour sauce made with the pineapple chunks made ahead of time #recipe26 Prep and cooking times does not include making the sweet & sour sauce"
Ingredients
Nutritional
- Serving Size: 1 (396.9 g)
- Calories 373.1
- Total Fat - 8.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 952.6 mg
- Sodium - 273.9 mg
- Total Carbohydrate - 0 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 70.1 g
- Calcium - 43.7 mg
- Iron - 9.9 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.1 mg
Step 1
Prepare a double recipe of my pineapple sweet and sour sauce; set aside.
Step 2
Preheat oven to 350 degrees F.
Step 3
Grease a 13 x 9-inch baking pan.
Step 4
Heat oil in a skillet over medium-high heat.
Step 5
Lightly coat the chicken pieces in flour. Add to hot skillet and lightly brown both sides, seasoning lightly with seasoned salt and pepper towards the end of browning. Transfer the browned chicken to the baking dish (skin side facing up).
Step 6
Pour all the prepared pineapple sauce over the top.
Step 7
Bake uncovered for 50 minutes or until the chicken pieces are cooked though completely.
Step 8
Serve with cooked rice.
Tips & Variations
No special items needed.
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