Chicken Breasts with Pineapple

Hey all, it’s time to bake things in the oven. I love chicken with pineapple in the summer, so I thought it might be interesting in the winter. We grill chicken breasts with pineapple slices and melt Swiss or gruyere cheese over them. There are some things that will always be a part of my cooking repertoire. They are so versatile and the leftovers are practically perfect. Now that’s what I call a chicken burger.

Gluten-free girl is coming tomorrow so I’m going to serve this with rice pilaf. Both G and I love pilaf. And then I’ll either go with something green or a salad.


1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 20 ounce can of pineapple

8 ounces mushrooms, sauted

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 13-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the pineapple into 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

*****From the Recipe Box:

Actually the mushrooms are for the pilaf, but I want them for both and you will too.

And I never buy chicken pieces with skin on them. I just don’t do skin.

I also threw in a few yellow tomatoes. Next time I’ll go with red to give them a color variation. Too much yellow, but it was tasty. This is another disappointing picture. Sorry about that.

and remember: Steve Jobs said it best: If you live each day as if it was your last, someday you’ll most certainly be right.  Big kiss, Lynn

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