Baked Pineapple Chicken
This Baked Pineapple Chicken recipe is the perfect summertime appetizer or easy dinner recipe. These wings are a delicious mix of sweet and spicy. Tender, moist and so flavorful…so easy to make either baked or grilled.
Ingredients
- 3 pounds chicken wings
- 1 cup unsweetened pineapple juice
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 Tbsp honey
- 1/4 cup chicken broth I used my own
- 1- inch piece ginger root peeled and finely grated
- 2 tsp garlic minced
- 1 teaspoon sriracha chili sauce
- scallions white and light green parts thinly sliced
- grilled pineapple wedges for serving (optional)
Instructions
- Place chicken wings in a large zipper-lock freezer bag. Set aside.
- In a medium bowl, whisk together pineapple juice, soy sauce, honey, chicken broth, ginger, garlic, and sriracha. Pour the marinade over the chicken, seal bag, and toss to coat. Cover remaining sauce in bowl with plastic wrap and refrigerate. Place bag of chicken in refrigerator and let marinate for 25 minutes ( and up to 8 hours).
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil. Set aside.
- Remove the chicken from the bag. Place the chicken wings on the prepared baking pan and bake for 15 minutes. Pour the reserved marinade from the bag into a bowl and set aside.
- Remove pan from the oven and turn the wings over using tongs. Lower the temperature to 375 Spoon on the reserved marinade over the wings and return the pan to the oven. Continue baking for another 30-40 minutes, or until thoroughly cooked.
- Serve chicken wings with thinly sliced scallions and grilled pineapple, if desired.
Notes
All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.