11 Oven-Baked Chicken and Pineapple Dishes

Everyone loves the sweet and savory combo of chicken and pineapple, and baking it in the oven makes for effortless, crowd-pleasing meals. From quick weeknight dinners to weekend comfort classics, these 11 recipes bring tropical flair straight to your table. Get ready to elevate your dinner game!

Oven-Baked Pineapple Teriyaki Chicken Thighs

Mention that this recipe brings together sticky-sweet teriyaki glaze and juicy chicken thighs, all caramelized with pineapple rings in the oven. The result is a balanced sweet-savory dish that's surprisingly easy to prepare.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 4 boneless skinless chicken thighs (about 1.5 lbs)
• 1/2 cup teriyaki sauce
• 1 tablespoon vegetable oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

For the Pineapple

• 1 can (20 oz) pineapple rings in juice, drained (reserve 1/4 cup juice)
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted

For Garnish (optional)

• 2 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

1. Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. This setup allows air to circulate for crispy edges.
2. Pat the chicken thighs dry with paper towels to remove excess moisture—this helps the sauce adhere and promotes browning. In a medium bowl, whisk together 1/2 cup teriyaki sauce, 1 tablespoon vegetable oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Add the chicken and toss to coat evenly. Let it marinate at room temperature for 10 minutes (or up to 2 hours in the fridge for deeper flavor).
3. While the chicken marinates, prepare the pineapple. In a separate bowl, combine 2 tablespoons brown sugar and 1 tablespoon melted butter. Add the drained pineapple rings and toss gently until each ring is coated.
4. Arrange the marinated chicken thighs on the wire rack, spacing them about 1 inch apart. Place the coated pineapple rings directly on the foil-lined pan around the chicken—not on the rack. Reserve the 1/4 cup pineapple juice from the can.
5. Bake for 15 minutes. Then, using a pastry brush, brush the chicken thighs with the reserved pineapple juice. Flip the pineapple rings over to ensure even caramelization. Continue baking for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F on an instant-read thermometer and the pineapple is golden and caramelized.
6. For extra sticky glaze, switch the oven to broil and cook for 2–3 minutes, watching closely to prevent burning. Remove the pan from the oven and let the chicken rest for 5 minutes—this allows the juices to redistribute for a tender bite.
7. Transfer the chicken and pineapple to a serving platter. Garnish with sliced green onions and sesame seeds if desired.

Each bite of the tender chicken is coated in a glossy teriyaki sauce that pairs beautifully with the caramelized pineapple. Serve over steamed jasmine rice or alongside a simple green salad for a complete meal that feels special but comes together in under an hour.

Spicy Pineapple Chicken Fajitas Bake

Kick off your weeknight dinner with a sizzling twist on fajitas. This Spicy Pineapple Chicken Fajitas Bake combines tender chicken strips, vibrant bell peppers, and sweet pineapple chunks, all coated in a smoky, spicy glaze and baked to perfection. Ideal for busy cooks, this one-pan meal delivers bold flavors with minimal hands-on time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken Marinade

• 1.5 lbs boneless skinless chicken breasts, cut into thin strips
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Bake

• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 medium red onion, thinly sliced
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro (for garnish)
• Warm tortillas (for serving)
• Sour cream (optional, for serving)

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large rimmed baking sheet.
2. In a large bowl, whisk together 2 tbsp olive oil, chili powder, smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper to create a paste.
3. Add the chicken strips to the bowl and toss until every piece is evenly coated. For best flavor, let it marinate while you prep the vegetables—at least 10 minutes.
4. On the prepared baking dish, combine the sliced bell peppers, red onion, and pineapple chunks. Drizzle with 1 tbsp olive oil and toss to coat. Spread the vegetables in an even layer.
5. Arrange the marinated chicken strips over the vegetable mixture, spreading them out so they cook evenly.
6. Bake for 20 minutes, then remove from the oven and drizzle with the lime juice. Return to the oven and bake for another 5 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the pineapple is lightly caramelized.
7. Optional: For a charred effect, switch the oven to broil for the last 2 minutes, watching closely to prevent burning.
8. Remove from the oven and let rest for 2 minutes. Sprinkle with fresh cilantro. Serve immediately with warm tortillas and a dollop of sour cream if desired.

Once out of the oven, the aroma of sweet pineapple and smoky spices will fill your kitchen. Serve these fajitas in warm tortillas with a dollop of sour cream and fresh cilantro for a complete meal. The juicy pineapple cuts through the heat, while the caramelized peppers add a touch of sweetness—every bite is a balance of spicy, tangy, and savory.

Creamy Pineapple Coconut Chicken Casserole

With its sweet and savory harmony, this creamy pineapple coconut chicken casserole is a weeknight winner. The rich coconut sauce envelops tender chicken and juicy pineapple, all topped with a crispy, buttery coconut crumb. Perfect for when you crave something comforting yet tropical.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

For the Sauce

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup crushed pineapple, drained
• 1/4 cup chicken broth
• 2 tbsp cornstarch
• 2 tbsp brown sugar
• 1 tsp dried thyme
• 1/2 tsp garlic powder

For the Topping

• 1/2 cup unsweetened shredded coconut
• 1/4 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Season chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and cook until browned on all sides, about 5 minutes. Transfer chicken to the prepared baking dish. Tip: Avoid overcrowding the skillet—brown in batches if needed to ensure even browning.
3. In a medium bowl, whisk together coconut milk, drained crushed pineapple, chicken broth, cornstarch, brown sugar, dried thyme, and garlic powder until smooth. Pour the sauce evenly over the chicken in the dish.
4. In a small bowl, combine shredded coconut, panko breadcrumbs, and melted butter; stir until well mixed. Sprinkle the topping evenly over the casserole.
5. Bake uncovered for 35–40 minutes, until the sauce is bubbly and the topping is golden brown. For extra crunch, broil on high for 2 minutes at the end. Let the casserole rest for 5 minutes before serving.
6. Garnish with fresh parsley if desired.

Rich and creamy with a tropical twist, this casserole pairs beautifully with steamed rice or a fresh green salad. The crunchy coconut topping adds a delightful contrast to the tender chicken and velvety sauce.

Hawaiian Pineapple BBQ Chicken Drumsticks

Welcome to this foolproof recipe for Hawaiian Pineapple BBQ Chicken Drumsticks. These sweet and smoky drumsticks are baked to perfection with juicy pineapple slices and caramelized onions, making a crowd-pleasing dinner that's surprisingly simple to prepare.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken

• 12 chicken drumsticks (about 3 lbs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the BBQ Sauce

• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the Topping

• 1 (20 oz) can pineapple slices, drained (reserve 1/4 cup juice)
• 1 large red onion, sliced into rings
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with aluminum foil for easy cleanup.
2. Pat the drumsticks dry with paper towels. Season evenly with salt and pepper. Set aside.
3. In a medium bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Stir in the reserved 1/4 cup pineapple juice until smooth.
4. Place the drumsticks in a large bowl. Pour half of the BBQ sauce over them and toss to coat thoroughly. Marinate for 10 minutes at room temperature (or up to 2 hours in the fridge for deeper flavor).
5. Arrange the coated drumsticks on the prepared baking sheet in a single layer. Bake for 20 minutes.
6. While chicken bakes, toss the pineapple slices and onion rings with olive oil in a separate bowl.
7. After 20 minutes, remove the sheet from the oven. Carefully flip each drumstick using tongs. Brush with the remaining BBQ sauce. Arrange the pineapple slices and onion rings around the chicken.
8. Return to the oven and bake for an additional 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F on an instant-read thermometer) and the sauce is sticky and caramelized. Tip: For extra char, switch the oven to broil for the last 2-3 minutes, watching closely to avoid burning.
9. Let the drumsticks rest on the sheet for 5 minutes before serving. The pineapple and onions will be soft and caramelized—serve them alongside the chicken.

How beautifully the sweet pineapple and smoky BBQ meld with the tender chicken creates a tropical taste explosion. Serve these drumsticks over fluffy rice or with a crisp green salad, and watch them disappear in minutes.

Pineapple Salsa Stuffed Chicken Breast

A vibrant pineapple salsa stuffed into tender chicken breasts makes for a juicy, flavor-packed dinner that’s surprisingly simple to prepare.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Pineapple Salsa

• 1 cup fresh diced pineapple
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 small jalapeño, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F.
2. Make the pineapple salsa: In a medium bowl, combine the diced pineapple, chopped red bell pepper, red onion, minced jalapeño, cilantro, lime juice, and 1/4 teaspoon salt. Stir until well mixed. Set aside.
3. Prepare the chicken: Place one chicken breast on a cutting board. Using a sharp knife, cut horizontally through the thickest part, stopping about 1/2 inch from the opposite edge, so it opens like a book. Repeat with the remaining breasts.
4. Pound each butterflied breast to an even 1/2-inch thickness by placing it between two sheets of plastic wrap and gently tapping with a meat mallet or rolling pin.
5. Season the inside of each breast with a pinch of salt, pepper, paprika, and garlic powder.
6. Spoon about 1/4 cup of the pineapple salsa onto one half of each breast, spreading it evenly but leaving a small border around the edges. Be careful not to overfill, or the salsa may leak out during baking.
7. Fold the other half of the breast over the filling to enclose it. Secure the edges with toothpicks placed about 1 inch apart to keep the chicken closed.
8. Place the stuffed breasts in a baking dish just large enough to hold them in a single layer. Brush the tops with olive oil, then season the outsides with the remaining salt, pepper, paprika, and garlic powder.
9. Bake for 25 to 30 minutes, or until the internal temperature of the thickest part reaches 165°F when tested with an instant-read thermometer.
10. Let the chicken rest in the dish for 5 minutes. Remove the toothpicks, slice each breast crosswise, and serve.

Mouthwatering and bright, each bite offers a contrast of savory chicken and sweet-tangy salsa. Serve over rice or with extra salsa on the side for a complete meal.

Sweet and Sour Pineapple Chicken Wings

Getting perfectly crispy chicken wings with a glossy sweet and sour glaze is easier than you think. These Sweet and Sour Pineapple Chicken Wings are baked to golden perfection and tossed with a tangy pineapple sauce that everyone will love.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken Wings

• 2 lbs chicken wingettes (or whole wings, separated at joints)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp baking powder

For the Crispy Coating

• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt

For the Sweet and Sour Sauce

• 1/2 cup pineapple juice (reserved from canned pineapple)
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp water

For the Pineapple and Garnish

• 1 can (20 oz) pineapple tidbits, drained (juice reserved for sauce)
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray to prevent sticking.
2. Pat the chicken wings dry thoroughly with paper towels. In a large bowl, toss the wings with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp baking powder until evenly coated. Let them sit at room temperature for 10 minutes. Tip: Drying the wings and using baking powder helps create a crispy skin without deep frying.
3. In a shallow dish, combine 1/4 cup cornstarch, 1/4 cup flour, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp salt. Dredge each wing in the mixture, shaking off any excess. Place the coated wings on the prepared rack in a single layer, skin side up.
4. Bake the wings for 25 minutes. While they bake, prepare the sauce: In a small saucepan, whisk together 1/2 cup pineapple juice, 1/4 cup rice vinegar, 1/4 cup brown sugar, 2 tbsp ketchup, and 1 tbsp soy sauce. Bring the mixture to a simmer over medium heat.
5. In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to form a slurry. Pour the slurry into the simmering sauce, whisking constantly. Continue to cook for about 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat.
6. After 25 minutes, remove the wings from the oven. Brush or toss the wings with half of the sweet and sour sauce, reserving the remaining sauce for serving. Return the wings to the oven and bake for another 15-20 minutes, until the wings are deeply browned and very crispy.
7. During the last 5 minutes of baking, spread the drained pineapple tidbits on a small baking sheet and place in the oven to warm through.
8. Remove the wings from the oven and let them rest for 2 minutes. In a large bowl, toss the warm wings with the reserved sauce and the warmed pineapple tidbits. Tip: Tossing while warm allows the sauce to cling evenly without making the wings soggy.
9. Transfer to a serving platter and garnish with sliced green onions. Serve immediately.

During the last few minutes, the pineapple caramelizes slightly, adding a sweet tang that contrasts with the savory, crispy wings. Serve these as a finger-licking appetizer at your next game day gathering, or pair them with steamed rice for a complete meal. Don't forget to provide extra napkins!

Curried Pineapple Chicken Thighs with Rice

Once you try this one-pan curried pineapple chicken thighs with rice, you'll never go back to separate pots. The sweet pineapple balances the warm curry, and the rice cooks right in the flavorful broth.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

For the Rice

• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 can (8 oz) pineapple chunks with juice
• 1/2 cup frozen peas

Optional Garnish

• Fresh cilantro leaves

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs on both sides with salt, pepper, curry powder, and garlic powder. Let them sit while you heat the oil.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
4. Add the rice to the same skillet and stir for about 1 minute to lightly toast it. Pour in the chicken broth, pineapple chunks with all their juice, and frozen peas. Stir well and bring to a gentle simmer.
5. Nestle the seared chicken thighs on top of the rice mixture, pressing them slightly into the liquid.
6. Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Tip: Use an instant-read thermometer to check doneness.
7. Remove from the oven and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing liquid and makes fluffing easier.
8. Fluff the rice with a fork, spooning some of the pineapple and peas over the chicken. Garnish with fresh cilantro if desired.

Serve this dish with a side of cooling yogurt raita or a simple cucumber salad to contrast the heat. The tender chicken and fluffy rice with bursts of pineapple and peas make every bite a tropical delight.

Pineapple Pepper Chicken Skewers

Zest up your grilling game with these Pineapple Pepper Chicken Skewers, where juicy chicken and sweet pineapple get a smoky char from the oven. The marinade does double duty—tenderizing the meat and creating a glossy, flavorful coating. This recipe breaks down every step so you can nail perfectly cooked skewers, even if it's your first time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the marinade

• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes

For the skewers

• 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups fresh pineapple chunks (1-inch cubes)
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 8 (10-inch) wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, and red pepper flakes until smooth. Set aside 1/4 cup of the marinade for basting later.
2. Place the chicken cubes in a large zip-top bag or bowl. Pour the remaining marinade over the chicken, seal, and massage to coat. Refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
3. While the chicken marinates, soak the wooden skewers in water for 30 minutes to prevent burning. Preheat your oven to 425°F (220°C) and line a baking sheet with foil. Place a wire rack on top of the sheet.
4. Pat the pineapple chunks and bell pepper pieces dry with paper towels. This helps them char rather than steam. Thread the ingredients onto skewers in this order: pepper, chicken, pineapple, pepper, chicken, pineapple—repeating until skewer is full, leaving 1 inch at the handle end. Aim for even spacing so everything cooks evenly.
5. Arrange the skewers on the wire rack. Brush the exposed surfaces with the reserved marinade. Roast for 12-15 minutes, flipping once halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the pineapple has caramelized spots.
6. Optional: For extra char, switch the oven to broil for the last 1-2 minutes, watching closely to avoid burning. Let the skewers rest for 3 minutes before serving.

Not only do these skewers deliver juicy, tender chicken with a sweet-and-savory glaze, but the pineapple caramelizes into golden nuggets of flavor that contrast beautifully with the smoky bell peppers. Serve them over cilantro-lime rice or alongside a crisp green salad for a complete meal. The leftovers (if any!) are fantastic chopped into tacos the next day.

Gluten-Free Pineapple Chicken Meatballs

These gluten-free pineapple chicken meatballs are a crowd-pleasing appetizer that's surprisingly simple to make. The sweet-tangy glaze perfectly complements the savory, tender meatballs. Let me guide you through each step so you get perfect results every time.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the meatballs

• 1 lb ground chicken
• 1/2 cup gluten-free breadcrumbs
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 tablespoons sliced green onions

For the glaze

• 1/2 cup pineapple juice
• 1/4 cup packed brown sugar
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, gluten-free breadcrumbs, beaten egg, salt, black pepper, garlic powder, ground ginger, and sliced green onions. Mix gently with your hands until just combined. Tip: Overmixing can make the meatballs dense, so stop as soon as everything is incorporated.
3. Using a small cookie scoop or wet hands, form the mixture into 1-inch balls and place them on the prepared baking sheet, spacing about 1 inch apart.
4. Bake for 15-18 minutes, or until the meatballs are lightly browned and an instant-read thermometer inserted into the center reads 165°F.
5. While the meatballs bake, prepare the glaze. In a small saucepan, whisk together the pineapple juice, brown sugar, gluten-free soy sauce, and rice vinegar. Bring to a simmer over medium heat.
6. In a small bowl, mix the cornstarch and water to form a slurry. Whisk the slurry into the simmering sauce and cook, stirring constantly, for 1-2 minutes until the glaze is thickened and clear. Tip: The glaze will continue to thicken as it cools, so don't over-reduce it.
7. Remove the baked meatballs from the oven. Brush each meatball generously with the glaze, or gently toss them in the sauce to coat evenly. Return to the oven for 2-3 minutes to set the glaze.
8. Remove from the oven and let cool for 2 minutes. Transfer to a serving platter and garnish with extra sliced green onions or sesame seeds if desired.

Unlike common meatball recipes, these use a gluten-free breadcrumb and a pineapple glaze that caramelizes beautifully. The result is a sticky-sweet exterior with a juicy, tender interior that's perfect for parties. You can also serve them over rice for a quick main dish.

Pineapple Chicken and Quinoa Stuffed Peppers

Here's a vibrant and wholesome meal that packs a tropical twist into classic comfort food. These stuffed peppers feature a savory filling of ground chicken, fluffy quinoa, and sweet pineapple, all baked until the peppers are tender and the flavors meld beautifully.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Filling

• 1 lb ground chicken
• 1 cup cooked quinoa
• 1 cup diced pineapple (fresh or canned, drained)
• 1/2 cup diced red bell pepper (from tops)
• 1/4 cup chopped green onions
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Peppers and Baking

• 4 large bell peppers (any color)
• 1/4 cup chicken broth or water

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Dice enough of the tops to measure 1/2 cup for the filling.
3. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5 to 7 minutes.
5. Stir in the diced bell pepper, diced pineapple, cooked quinoa, soy sauce, salt, and black pepper. Cook for 2 minutes, then remove from heat.
6. Fold in the chopped green onions.
7. Stuff each pepper cavity with the chicken-quinoa mixture, pressing gently to fill completely.
8. Place the stuffed peppers upright in a baking dish just large enough to hold them. Pour the chicken broth or water into the bottom of the dish.
9. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, until the peppers are tender and the filling is hot throughout.
10. Let the peppers rest for 5 minutes before serving to allow the flavors to settle.

Remember, you can customize the spice level by adding a pinch of red pepper flakes to the filling. The sweet and savory combination pairs beautifully with a side of creamy avocado or a drizzle of sriracha mayo. These stuffed peppers are a complete, colorful meal that will brighten any dinner table.

Cajun Pineapple Chicken Legs with Slaw

Cajun pineapple chicken legs bring together the bold heat of Cajun seasoning with the sweet tang of roasted pineapple, creating a flavor-packed main dish that's surprisingly simple to prepare. The accompanying tangy coleslaw adds a refreshing crunch, making this a complete meal perfect for weeknight dinners or backyard gatherings.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 8 chicken legs (drumsticks)
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh pineapple chunks (or canned, drained)

For the Coleslaw

• 4 cups coleslaw mix (shredded cabbage and carrots)
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with foil or parchment paper for easy cleanup.
2. Pat the chicken legs dry with paper towels. This step ensures the skin gets crispy during roasting. In a large bowl, mix the Cajun seasoning, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until a paste forms.
3. Add the chicken legs to the bowl and toss with your hands to coat evenly. Arrange them in a single layer on the prepared baking sheet, leaving space between each piece.
4. Scatter the pineapple chunks around the chicken on the baking sheet. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer inserted into the thickest part of a drumstick, not touching bone.
5. While the chicken roasts, prepare the coleslaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
6. Add the coleslaw mix and toss until well coated. Refrigerate until ready to serve. Tip: let it sit for at least 10 minutes to allow flavors to meld.
7. Once the chicken is done, remove from the oven and let it rest for 5 minutes on the baking sheet. This resting period helps the juices redistribute, keeping the meat moist.
8. Serve the chicken legs and roasted pineapple with the chilled coleslaw on the side. Tip: for extra color and freshness, sprinkle a little chopped parsley or cilantro over the slaw if desired (not listed).

A satisfying crunch from the slaw and juicy, flavorful chicken with caramelized pineapple make this dish a crowd-pleaser. Serve it as a main with cornbread or rice to soak up the tasty juices, or pile everything onto a soft roll for a zesty sandwich.

Conclusion

Zesty, sweet, and savory—these oven-baked chicken and pineapple dishes bring tropical flair to your table. Try one tonight, then drop a comment with your favorite and pin this roundup for later!

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