Tropical Chicken Breasts
8 servings
65 minutes
Tropical chicken breasts are a true gastronomic journey to the sunny lands of Asia. This recipe combines the tenderness of chicken fillet with the exotic sweetness of pineapple and the spiciness of Eastern spices. Worcestershire sauce, ginger, and paprika add depth to the dish, while the caramelized crust with brown sugar adds a pleasant sweetness. This dish is perfect for a cozy family dinner or festive table, surprising with its harmonious blend of sweet and salty notes. Serving it with rice or vegetables highlights its rich flavor, while pineapple adds refreshing fruity juiciness. The baked chicken turns out juicy and aromatic, filling the kitchen with warmth and joy. It’s a wonderful dish for those looking to add hints of distant lands to their culinary palette.
1
Preheat the oven to 200 degrees. Pour oil into the baking dish.
2
Cut each breast into 3 or 4 pieces and place them at the bottom of the baking dish.
3
In a small bowl, mix ginger, paprika, onion powder, and garlic salt, then add Worcestershire sauce and mix well.
- Ground ginger: 1 teaspoon
- Paprika: 1 teaspoon
- Ground dried onion: 1 tablespoon
- Ground dried garlic: 2 tablespoons
- Worcestershire sauce: 2 tablespoons
4
Set aside ½ cup of sauce. Brush the remaining on the chicken.
- Worcestershire sauce: 2 tablespoons
5
Bake for 15 minutes, then flip the chicken pieces and drizzle with the remaining ½ cup of sauce.
- Worcestershire sauce: 2 tablespoons
6
Bake for another 15 minutes.
7
In a medium bowl, mix ketchup, soy sauce, pineapple, and brown sugar, then gently spoon this mixture onto the baked chicken.
- Ketchup: 1 glass
- Soy sauce: 0.3 glass
- Canned pineapple: 600 g
- Brown sugar: 0.3 glass
8
Bake for another 30 minutes.