Pineapple-ginger chicken bake

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10 min


6 servings

* PLUS Baking Time: 45 minutes


  • 1/2 cup pineapple sauce
  • 1 tbsp soy sauce
  • 1/4 cup finely chopped fresh ginger , or 1 tbsp bottled minced ginger
  • 4 garlic cloves , or 1 tbsp bottled minced garlic
  • 1/2 tsp Tabasco sauce
  • 6 skin-on, bone-in chicken breasts , or legs with thighs attached
  • 1 red or green bell pepper


  • Preheat oven to 450F (230C). In an ungreased 9×13-inch (3-L) baking dish, stir pineapple and soy sauces with ginger, garlic and Tabasco. For a glazed appearance and rich taste, leave skin on chicken. If you want to reduce fat and calories, remove skin. Add chicken to pineapple mixture and turn to evenly coat. Then arrange chicken, bone-side up, in dish and tightly seal with heavy foil or a lid. Bake in centre of 450F (230C) oven for 30 minutes.
  • Meanwhile, core and seed pepper, then cut into 1-inch (2.5-cm) pieces. Remove foil from chicken. Turn chicken skin-side up, then scatter pepper around chicken. Reduce oven temperature to 375F (190C) and continue baking, uncovered and basting with juices occasionally, until chicken is cooked and feels springy when pressed, from 15 to 20 more minutes. Remove chicken and pepper to a platter or dinner plates. Pour pan juices into a measuring cup and skim off fat. Spoon juices over chicken or serve over rice.

Nutrition (per serving)

  • Calories
  • 221,
  • Protein
  • 32.9 g,
  • Carbohydrates
  • 10.7 g,
  • Fat
  • 4.3 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 296 mg.

Speed is part of the appeal of this streamlined, gingery chicken dish. With just a few ingredients, you can prepare something that’s a break from the “same old, same old.” You’ll find jars of pineapple sauce in the Asian or sauce section of your supermarket.