I’ve never actually had pineapple upside-down cake (I know!) but the flavor profile has always sounded appealing to me. So why not apply it to dinner? Pineapple contains Bromelain, a protease that is used commercially to tenderize meat, which makes its juice the perfect chicken marinade.
Yield: 4 servings
Hands-on time: 10 minutes; Cook time: 40 minutes; Total Time: 3-4 hours
- 1 lb boneless, skinless chicken breasts, divided into 4 even pieces
- 20 oz can pineapple rings canned in pineapple juice, juice drained and reserved
- 4 slices 2% provolone cheese
- 4 maraschino cherries
- 2 tsp light brown sugar
- 2 pinches salt
- 1 tsp tamari soy sauce
- 2-3 dashes hot sauce (I used Sriracha)
- Place chicken in a large, flat container and cover with pineapple juice. Cover and place in the fridge for 2-3 hours to marinate.
- Preheat your oven to 350 degrees Farenheit. Prepare a casserole dish with baking spray.
- Remove chicken from juice (return the juice to the fridge) and place into the casserole dish. Bake 30 minutes.
- Remove chicken from oven and top each piece with one slice of cheese and one pineapple ring. Place a cherry in the center of each ring. Sprinkle rings evenly with brown sugar and salt. Return to oven and continue to bake for 10 minutes.
- Meanwhile, pour juice into a small skillet over high-heat. Add tamari sauce and hot sauce.
- Bring to a boil and cook until reduced by half. ***Because the juice was in contact with raw poultry it is essential that you keep it at a boil for at least 5 minutes!
- Pour sauce evenly over cooked chicken.