This is a very simple baked chicken with pineapple dish to cook. The main ingredients are chicken and pineapple chunks and no need to add other vegetables. But you can try to experiment on which kind of vegetables you can use. By the way, this recipe uses MSG or granulated as one of the seasonings but you can always omit or substitute it with patis (fish sauce).
Baked Chicken with Pineapple: A Family Recipe Rooted in Sunday Gatherings
The first time I tasted baked chicken with pineapple was at my Uncle Rene’s house in Laguna. It was one of those quiet Sunday lunches when everyone arrived early, the radio was playing old kundiman songs, and the smell of soy sauce and caramelized pineapple slowly filled the kitchen. Uncle Rene wasn’t the type who followed written recipes. He cooked based on memory and instinct, picking up techniques from relatives and neighbors over the years. This dish, he said, was something his mother used to prepare when they wanted something special but easy.
What I love about this recipe is how simple it is. No complicated steps, no long list of ingredients, yet the flavors come together beautifully. It’s the kind of baked chicken dish that beginner cooks can confidently try, especially if you’re just learning how to balance sweet and savory flavors.
A Simple Dish with Familiar Flavors
Baked chicken has always been popular in Filipino homes, especially during the 70s and 80s when ovens slowly became more common. Before that, many families relied on steaming or pan-cooking with a tight lid, which is why this recipe still works even without an oven. My Auntie Lorna from Quezon Province used to steam-bake this dish on the stovetop, letting the chicken cook gently in its own juices along with pineapple syrup.
The addition of pineapple reflects how Filipino cooking often blends influences. Pineapple was introduced widely during the American period, and its sweetness quickly found its way into savory dishes. Combined with soy sauce, it creates that familiar sweet-salty taste that feels both comforting and festive.
Why Marinating Makes a Difference
One technique Uncle Rene insisted on was marinating the chicken, even if only for thirty minutes. This step may seem small, but it makes a big difference. Marinating allows the soy sauce, sugar, and seasonings to penetrate the meat, ensuring every bite is flavorful. Salt helps break down muscle fibers slightly, which keeps the chicken tender during baking.
MSG or granulated seasoning was commonly used in older recipes because it enhances the savory taste. My sister Ana prefers using patis instead, especially when cooking for her kids. Fish sauce adds depth and umami without overpowering the sweetness of the pineapple. Either option works, and beginner cooks can choose based on what they’re comfortable with.
The Role of Pineapple in Baked Chicken
Pineapple isn’t just there for sweetness. Its natural acidity helps balance the richness of the chicken and soy sauce. When baked, the pineapple chunks soften and release their juices, creating a light sauce that coats the meat. This is why adding some of the pineapple juice is important. It keeps the baked chicken moist and prevents it from drying out in the oven.
There’s also a bit of food science at work here. Pineapple contains bromelain, an enzyme that can tenderize meat. Since this dish is baked fairly quickly, the enzyme helps gently soften the chicken without making it mushy. That’s why this recipe works best with short marinating time and controlled heat.
Baking and Steam-Baking Techniques
Cooking this dish at 350°F allows the chicken to cook evenly while giving the sugars time to caramelize lightly. The result is tender meat with a subtle glaze on top. If you don’t have an oven, the steam-bake method is a practical alternative. Using a pan with a tight lid traps moisture and heat, mimicking an oven environment.
My brother Marco learned this method when he was renting a small apartment in Manila with no oven. He cooked baked chicken this way for friends, garnishing it with spring onions to make it look extra special. The key is low to medium heat and patience, letting the chicken cook through without burning the sauce.
A Dish That Invites Experimentation
Although the original recipe doesn’t require vegetables, many home cooks eventually add their own twist. Bell peppers, carrots, or even potatoes work well, especially if you want a more filling meal. Still, the beauty of this baked chicken with pineapple is its simplicity. It teaches beginners that good food doesn’t always need complexity.
Every time I cook this dish, I’m reminded of family kitchens, handwritten recipes, and relatives who taught me that cooking is as much about memory as it is about technique. It’s a humble baked chicken recipe, but one that carries stories, shared meals, and the quiet joy of home cooking.
How to Cook Baked Chicken with Pineapple
Ingredients
- 1 kilo dressed chicken cut in serving pieces
- 1 cup canned pineapple chunks
- 2 Tbsp. soy sauce
- 1/4 cup white sugar
- 1 tsp. MSG or granulated seasoning
- 1 tsp. salt
Instructions
How to cook Baked Chicken with Pineapple:
- Cut chicken into small pieces. Marinate in soy sauce, salt, sugar and MSG.
- Let stand for 1/2 hour. Place in baking pan, pour in pineapple chunks and 1/2 cup of its juice.
- Baked in oven with 350 °F heat for 45 minutes or until done.
- You may also steam-bake it in ordinary pan with a tight cover.
- Garnish with spring onions or parsley.
Notes
Cooking Tips:
Choose the Right Cut of Chicken
Bone-in chicken stays juicier during baking because the bone helps distribute heat more evenly. Thighs and drumsticks are especially forgiving for beginners since they are less likely to dry out. If using breast meat, adding pineapple juice helps keep it moist.Don’t Skip the Marinating Time
Even a short marinating period allows the seasonings to soak into the chicken and improve overall flavor. Salt and soy sauce help tenderize the meat while balancing the sweetness of the pineapple. Rushing this step can result in chicken that tastes bland on the inside.Control Heat and Moisture While Baking
Baking at moderate heat prevents the sugar in the pineapple from burning too quickly. Covering the pan loosely during the first half of cooking helps trap moisture and keep the chicken tender. Uncovering near the end allows the surface to lightly caramelize for better flavor.
