Tropical Pineapple Chicken Recipe -
Tropical Pineapple Chicken Recipe
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Tropical Pineapple Chicken

Recipe by  

"Baked chicken, coated with a lemon-pineapple sauce makes this dish taste tropical."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the pineapple (with juice/ liquids), SPLENDA® Granulated Sweetener, lemon juice and dry mustard in a small bowl. Mix all together. Place chicken breasts in a lightly greased 9x13 inch baking dish. Spread the pineapple mixture over the chicken. Bake in the preheated oven for 50 to 60 minutes.
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  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 prepared chicken breast, 1 1/2 tablespoons sauce

Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2010

I altered this recipe a little and it was amazing! 3 chicken breasts, can of pineapple chunks w/ juice, 3/4 cup soy sauce, garlic powder, black pepper, seasoning salt, and brown sugar to your liking, and 3/4 cup lemon juice.put in lightly buttered glass dish, bake at 350 for about 45-50 min or until done.I put everything in the pan and on top of the chicken, including chunks of pineapple.enjoy!

Most Helpful Critical Review
Apr 01, 2009

This was an interesting meal but very GOOD! I would definitly try it again!

Mar 17, 2011

Great as the chicken, but I tried it a second time using Tilapia filets (about 20 mins. in the oven). Unbelievable! I liked it even better, the fish is very mild and the pineapple sweet/tang is complementary to the flaky, soft goodness of the fish which absorbs the liquids. I also oiled the pan using coconut oil so that added an extra tasty undertone. Next time I also plan on tossing a few toasted macadamias on top.

Aug 30, 2010

I made some changes like others did. I added 3 Tablespoons Honey, 3 oz package Melissa's Dried Lemon Peels, 1 Tablespoon Garlic Powder, 1/2 Tablespoon Onion Powder, 3/4 cup Low-Sodium Soy Sauce to the chicken breasts. YUMMY! It went well with rice and a vegetable for a side.

Feb 10, 2010

Actually was going to make something else and had chicken marinating in teriyaki sauce for about an hour, then changed my mind, rinsed the chicken, and followed directions. I served it with white rice drizzled with the same teriyaki sauce and it was SO GOOD!! My boyfriend and I loved it. Not sure if the teriyaki marinade had anything to do with how it turned out but will definitely make this again, thanks!!

Jun 30, 2008

Needs something else to make it great.

Jul 19, 2010

I don't do artificial sweetner so I suppose I should have gone looking for the recipe that the author said inspired this one. But I didnt, I wanted pineapple chicken and this looked like a good base, However then I read the comments. Inspired by Reviewed on Feb. 10, 2010 by Jen, I added some slices of root ginger and onion to base of dish before adding chicken on top and I added some soy sauce, red chilli (diced small) and powdered ginger, large dash of rice wine vinegar, and soft brown sugar to the pineapple. I omitted the lemon juice (as rice wine vinegar added the sour note and I ommited the mustard as I never have luck with mustard and chicken baked dishes for soem reason and there was enough heat from other ingrediants in there. We loved it!!!! Served with stir fry veg (ginger & soy) and rice.

Jun 04, 2012

I enjoyed this. I first marinated the chicken in teriyaki sauce. Then when I made the pineapple sauce, I used only 1/4 cup Splenda. I don't think the chicken needs to cook for 50 minutes.


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  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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