Pineapple Chicken

April 24, 2020

This is an old recipe but possibly very handy while trying to negotiate virus lockdowns, houses full of children, and working from home.

It’s very simple and cooks itself while you’re busy elsewhere.

Serve with rice, salad, and the reserved pineapple pieces.


1Place the chicken in a casserole dish.

2Strain the juice off the pineapple pieces and place the juice in a small bowl. Retain the pineapple pieces to serve with the finished dish.

3To the pineapple juice, add the soy sauce, sherry and garlic and mix well.

4Pour the liquid over the chicken pieces.

5Cover the casserole dish and bake at 190 to 200°C for about an hour, or until the chicken pieces are cooked through.

6To the hot sauce, gently add the cornflour mix, stirring throughout, until it is as thick as you want it (tastes vary).


4 skinless, boneless chicken breasts

1 400g tin pineapple pieces in juice

1/3 cup gluten free soy sauce

¼ cup cooking sherry

2 cloves garlic, crushed

1 Tbsp maize cornflour mixed with water, to thicken the sauce once cooked

2020-04-24T13:17:37+00:00 0 Comments

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