Easy Pineapple Chicken

    35 minutes

    This is my easy Caribbean-style sweet and sour chicken. You can also marinade the chicken in the rum for an hour, then bake with the pineapples and sauce; this has the same effect!

    45 people made this

    Serves: 4 

    • 4 chicken breasts, bone-in and skin-on
    • salt and freshly ground black pepper to taste
    • 1 (425g) tin pineapple pieces in juice, drained
    • 1 cup (250ml) rum
    • 275g shop-bought sweet and sour sauce

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat oven to 190 degrees C.
    2. Place chicken in a lightly greased 20x30cm baking dish. Make sure rib side of breasts is facing up. Cover dish and bake in preheated oven for 15 to 20 minutes.
    3. Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum and sweet and sour sauce over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.

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    Reviews in English (31)


    Something else. My husband loved this, and he really dislikes baked pineapples AND baked chicken. I added some seasoning (garlic, chilli, and paprika), used thighs and added sweet and sour 5 minutes before cooking time was over. Definately repeatable.  -  18 Jul 2008


    Very bland. Even with marinating for several hours. Would not cook this again.  -  18 Jul 2008


    This is more of a warning than a review. PLEASE BE CAREFUL WITH THE RUM YOU USE! I used some 151 proof rum. About 3 before the cooking time was up, after the rum was added, there was a huge boom, I thought something hit the side of my house - like a meteorite or something! I turned to look at my oven and saw the door open! The fumes from the rum must have built up. This could have been very dangerous, thank goodness no one was near. Oddly,neither the casserole nor its lid was damaged or even moved. This is not how I hoped this recipe would be a big bang - I have to admit that the flavouring was rather bland with skinless boneless chicken breasts.  -  18 Jul 2008