Baked Chicken With Pineapple and Onion Soup Mix

Grilled chicken breast with fresh salsa frompineapple and avocado red
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  • 65 mins
  • Prep: 10 mins,
  • Cook: 55 mins
  • Yield: 6 Servings
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This easy chicken is baked to perfection with pineapple chunks and onion soup mix. Use bone-in split chicken breasts in this recipe. Thanks to Sandy for sharing this recipe.

Serve the chicken and pineapple with hot cooked rice or noodles. Add steamed broccoli or green beans for a satisfying, tasty dinner.

What You'll Need

  • 6 split chicken breasts (bone-in)
  • 2 tablespoons butter (or margarine, melted)
  • 1 (20-ounce) can pineapple chunks (in natural juice, undrained)
  • Optional: 1/4 cup maraschino cherries (halved)
  • 1 (1-ounce) envelope Lipton Onion Soup Mix

How to Make It

  1. Set the oven broiler to high, 500 F.
  2. Line a shallow baking pan with foil, leaving long ends to fold over and encase the chicken later. Arrange the chicken breasts in the pan and brush with the melted butter.
  3. Broil the chicken for 10 minutes or until lightly browned on both sides.
  4. Reduce oven temperature to 350 F.
  5. In a medium bowl, combine remaining ingredients; pour the mixture over the chicken.
  6. Bring the ends of the foil over the chicken and seal the edges with a double fold, encasing the chicken completely.
  1. Bake for 45 minutes, or until chicken is done. The minimum safe temperature for chicken is 165 F.

 

Nutritional Guidelines (per serving)
Calories 1261
Total Fat 72 g
Saturated Fat 20 g
Unsaturated Fat 29 g
Cholesterol 418 mg
Sodium 428 mg
Carbohydrates 13 g
Dietary Fiber 1 g
Protein 132 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)