Pineapple-Maple-Glazed Baked Chicken

This is a super easy, super delicious chicken dish that will become a staple (I hope!) in your home.  It’s perfect for any weeknight, and nice enough for a Shabbos meal as well. 

It takes just a few minutes to throw together, yet yields a dish full of flavor.  Serve the chicken over some steamed rice to complete the dish. 

Pineapple-Maple-Glazed Baked Chicken

Pre-heat the oven to 350*. 

Line the bottom of a large roasting pan with 1 large Vidalia onion, peeled and sliced, and 1 large red bell pepper, seeded and cut into thick slices. 

Layer 6-8 chicken bottoms (bone in, skin on) over the vegetables in the roasting pan.

Season the chicken pieces well with paprika, garlic powder, and mustard powder

In a pyrex measuring cup, or small bowl, prepare the sauce by combining:

1/3 c. pure maple syrup

1/3 c. ketchup

1 Tbsp. low sodium soy sauce

1 Tbsp. white wine vinegar

Stir all together.  Pour the sauce all over the chicken.

Kitchen Tip: I like to use a spatula (I have spatulas for meat, parve and dairy) to scrape the sauce out of bowls, because a spatula does the trick like no spoon can.  It really gets out all the sauce.  With a spoon, so much of the ingredients get left behind!

Into the roasting pan, around and atop the chicken pieces, pour:

1 (20 oz) can pineapple chunks, packed in pineapple juice (use the entire contents of the can – pineapple chunks and juice)

Cover the roasting pan, and bake the chicken on 350*, covered, for an hour and a half.  Uncover the chicken, raise the oven temperature to 375*, and bake another 30-40 minutes, basting the chicken often with the pan juices.  When the chicken is browned, remove the pan from the oven. 

Serve over steamed rice, with lots of pan juices and the flavorful onions and tangy pineapple chunks, and a grilled or cooked vegetable on the side.

Happy cooking, b’tay’avon and enjoy this wonderful dish!


Be sure to check out these other delicious chicken dishes:

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