Orange Pineapple Chili Chicken

By Amy M – London, ON
Orange Pineapple Chili Chicken
  • Prep Time: 15
  • Total Time: 105
  • Servings: 6

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About this Recipe

A hit of heat and hint of sweet all in one dish


3 lbs boneless skinless chicken breasts-cut in three pieces
1 orange-juice and zest
4 tbsp olive oil
1/2 tsp minced garlic
1 tbsp vinegar
2 tbsp chili powder
1/2 tsp red chile flakes
1/2 tsp salt
1 1/2 cups rice
2 1/2 cups water
1/2 onion-diced
3 stalks celery-chopped
1 can pineapple chunks
1/2 red pepper-diced


In a Ziploc bag place chicken, olive oil, vinegar, chile flakes, chili powder, garlic, salt, juice and zest of the orange. Seal the bag and massage the contents so that chicken gets well coated. Place in the fridge for at least 2 hours (overnight is great).
In a casserole dish rinse the rice thoroughly and drain (to remove excess starch). Add the water and microwave with lid on for 5 minutes. Add the onion and celery and pineapple and microwave for an additional 5 min.
Add the entire contents of the Ziploc (chicken and marinade) and stir to combine. Make sure all chicken pieces are evenly distributed and covered.
Bake in 350F oven (covered) for 1 1/2 hours.

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