Fragrant Chicken Baked with Pineapple and Potatoes
Main Dishes • European
Description
If you run out of sauce, you can brush the chicken with a bit of mayonnaise; otherwise, it may dry out.
Ingredients
- Skin-On Chicken Breasts 5 pieces
- Canned Pineapple Chunks 10 pieces
- Salad Potatoes 8 pieces
- Mayonnaise to taste
- Cheese Spread 5 oz
- Safflower Oil 2 tablespoons
- Garlic 1 clove
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Take the chicken breasts, rinse them, pat dry, cut into portion-sized pieces, and place them in a pot. Add all the spices, salt, and pepper, mix thoroughly, cover with a lid, and let the pot with the meat marinate in the refrigerator for about 30–40 minutes.
Step 2
While the chicken is marinating, let's prepare the potatoes. Peel, rinse, and slice them into rings no thicker than half a centimeter. Place them in a deep bowl, add salt and pepper.
Step 3
Next, take a deep baking tray, line it with parchment paper or grease it with oil, and lay out the sliced potatoes. On top of the potatoes, place the pieces of pineapple, and then layer the sliced chicken on top.
Step 4
Prepare the sauce. In a container, mix the syrup from the canned pineapples with mayonnaise, adding the garlic pressed through a garlic press, mix everything, and pour the resulting sauce over the meat with potatoes and pineapples in the baking tray.
Step 5
Preheat the oven to 180–390°F and bake the chicken for about one and a half hours. About ten minutes before it's done, take out the baking tray, sprinkle everything with grated cheese, and continue baking until fully cooked.
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