Pineapple chicken on the dinner menu tonight

A really simple meal that is tasty and easy to pull together. About 15min prep time and 35min cooking. This can be served up straight away or left aside and reheated later. This recipe will easily feed 6 adults.


  • 1.5kg chicken thigh fillets
  • 450g crushed pineapple tin
  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup sweet chilli sauce
  • ½ cup frozen corn kernels
  • ½ red Capsicum
  • 1 medium carrot
  • Corn flour/starch
  • Extra honey or golden syrup


    1. Mix crushed pineapple, soy, honey and sweet chilli into a large bowl. Dice up thigh fillets and add to marinade. Set aside for at least 30min.
    2. Preheat oven to 220c. Lay out on a lined oven tray, I used 3. Cook for 20min.
    3. Heat frypan and fry off chicken with a drizzle of honey/golden syrup. Should only take 3-4min to start browning up. Keep juices from the trays.
    4. Once chicken is cooked and placed into a heat proof bowl, add juices and remaining marinade to the hot pan and mix in with corn start mix. Bring to the boil then simmer till the marinade thickens and reduces by near a half.
    5. Finely dice veges and then add to chicken with the marinade. Mix thoroughly.
    6. Serve with rice.


Cooking with Cameron

The Fathering Channel


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