Baked chicken breast with pineapple and Tabasco sauce
4 servings
30 minutes
Baked chicken breast with pineapples and Tabasco sauce is a harmony of sweet and spicy, meeting the tenderness of chicken meat with the juiciness of pineapples and the piquant spiciness of spices. This recipe, inspired by European cuisine, combines exotic notes with classic cooking methods. The honey-pineapple sauce enriched with curry, apple cider vinegar, and Tabasco enhances the dish's flavor, giving it depth and richness. Almond flakes add a crunchy texture while baking at high temperatures preserves the juiciness of the chicken. An ideal option for a family dinner or an impressive treat for guests, this dish balances the sweetness of fruits with the spicy undertone of spices, creating an unforgettable gastronomic experience.
1
Preheat the oven to 230 degrees. Pat the chicken breasts dry with paper towels, season with salt and pepper, and then place them in a baking dish approximately 22 by 33 cm, lightly sprayed with vegetable oil.
- Chicken breast: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 0.5 teaspoon
2
Drain the juice from the pineapples, leaving about half a cup. In a small saucepan, mix honey, vinegar, soy sauce, curry, Tabasco, and pineapple juice. Bring the mixture to a boil over medium-high heat and cook for 8 minutes while stirring frequently until it thickens.
- Canned pineapple chunks: 1100 g
- Honey: 2.5 tablespoons
- Apple cider vinegar: 1 tablespoon
- Soy sauce: 1 tablespoon
- Curry powder: 2 teaspoons
- Tabasco sauce: 1 teaspoon
- Canned pineapple chunks: 1100 g
3
Quickly dissolve the starch in water, then immediately mix it into the honey-pineapple mixture. Add the pineapples. Pour this mixture over the chicken and sprinkle with almonds. Bake in the oven for 15-18 minutes — doneness can be checked with a meat thermometer: the breast should be 160 degrees.
- Cornstarch: 1 teaspoon
- Water: 1 tablespoon
- Canned pineapple chunks: 1100 g
- Flaked almonds: 35 g
