I love this baked chicken with pineapple and brown sugar. The sauce is sweet and tangy! I serve it over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Ingredients
- butter: 0.25 cup
- ketchup: 0.33333 cup
- brown sugar: 0.25 cup
- cornstarch: 2 tsp
- vinegar: 0.25 cup
- salt: 1 tsp
- soy sauce: 1 tsp
- Worcestershire sauce: 0.5 tsp
- pineapple: 1 can (9 ounce can, crushed)
- assorted chicken pieces such as breasts, thighs, wings, and drumsticks: 3 pound
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over top.
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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).
