Prep Time:
5 mins
Cook Time:
1 hr
Total Time:
1 hr 5 mins
Servings:
6
* Sweet and tangy pineapple sauce infuses every bite with vibrant flavor.
* This recipe combines basic pantry staples and canned pineapple for easy prep.
* Serving over rice and pairing with green beans creates a balanced, family-friendly meal.
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Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C).
Melt butter in a saucepan over medium heat. Add ketchup and brown sugar and stir until sugar dissolves. Whisk cornstarch into vinegar in a small bowl until smooth, then pour into the pan. Whisk in salt, soy sauce, and Worcestershire sauce and bring to a simmer while continuing to whisk constantly. Cook until thickened, about 2 minutes. Stir in pineapple and remove from the heat.
Arrange chicken pieces in a 9×13-inch baking dish; pour pineapple sauce over top.
Bake in the preheated oven until the sauce is bubbling and the chicken is browned and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).
Cook’s Note
I usually double the sauce since my family really enjoys it. I also use slightly less butter than what is called for, and it still comes out great.
Nutrition Facts (per serving)
| 521 | Calories |
| 31g | Fat |
| 20g | Carbs |
| 39g | Protein |
