I created this in a moment of desperation to make something tasty and fast. This ended up being one of the favorites! I like to serve this dish over coconut rice. It adds a nice subtle flavor to the dish. This dish also tastes better the next day after the flavors have come together more, making great leftovers!

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine barbecue sauce and pineapple in a large bowl and set aside.

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  • Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x6-inch baking dish with butter.

  • Place chicken breasts in the baking dish in a row. Pour pineapple mixture over the chicken, making sure to coat well. Cover the baking dish.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Garnish with pistachios and serve hot.

Cook's Note:

Feel free to use oil in place of butter.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.

Nutrition Facts

748 calories; protein 22.7g 45% DV; carbohydrates 117.2g 38% DV; fat 21g 32% DV; cholesterol 72.2mg 24% DV; sodium 3096.1mg 124% DV. Full Nutrition
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