Old-Fashioned Braised Pineapple Chicken (Grandma’s Skillet Recipe)
Recreate a beloved Southern family recipe with this Old-Fashioned Braised Pineapple Chicken. Crisp, golden chicken is simmered in a sticky, sweet, and savory glaze made with pineapple juice, chili sauce, and mandarin oranges. A simple one-skillet comfort meal passed down through generations.
Ingredients
- 2 ½ to 3 ½ lbs fryer chicken cut up
- ¼ cup chopped green pepper
- ¼ cup sliced onion
- ⅓ cup all-purpose flour
- 1 can of pineapple chunks drained
- ⅛ tsp black pepper
- ½ tsp salt
- ⅓ cup chili sauce
- 1 can mandarin orange sections drained
- 1 clove crushed garlic
- 1 Tbsp soy sauce
- ½ tsp dry mustard
- ¼ cup salad oil
Braised Pineapple Chicken
Equipment
- 1 roll paper towel
- 1 large bowl
- 1 large skillet
- 1 large fork
- 1 tongs
- 2 1/2 quart casserole dish and the lid
- 1 Tablespoon
- 1 strainer or collandra
- 1 teaspoon
- 1 measuring cup
- 1 large wooden spoon
Ingredients
- 2 ½ to 3 ½ lbs fryer chicken cut up
- ¼ cup chopped green pepper
- ¼ cup sliced onion
- ⅓ cup all purpose flour
- 1 can pineapple chunks drained
- ⅛ tsp black pepper
- ½ tsp salt
- ⅓ cup chilli sauce
- 1 can mandarine orange sections drained
- 1 clove crushed garlic
- 1 Tbsp soy sauce
- ½ tsp dry mustard
- ¼ cup salad oil
Instructions
- First rinse the chicken under cold water, then dry fully with paper towels.
- Combine pepper, flour and salt. Then roll the chicken in the flour mixture, making sure to coat it really well.
- Heat oil in a large skillet till really hot, then saute’ the pieces of the chicken, making sure to turn the chicken until it is golden brown. This should take about 10 minutes per side.
- With the tongs, carefully remove the chicken, when browned. Place in the 2½ quart casserole dish.
- Preheat the oven to 350 degrees.
- Drain all but 1 Tbsp of fat from the skillet then add the green pepper, onion, and garlic, and saute’ for about 5 minutes or until tender.
- Now, drain the pineapple chunks and the mandarin orange slices, but be sure to reserve the fruit and juice.
- Add soy sauce, reserved fruit juice, chili sauce, and dry mustard to the skillet. Bring to a boil, and continue to stir to dissolve the brown bits in the skillet. Then reduce the heat and simmer the mixture uncovered until slightly thickened or about 4 to 5 minutes.
- Next, pour the sauce over the chicken. Now, bake this covered with the lid for about 30 minutes.
- Now add the orange slices or sections and the drained pineapple chunks. Baste this with the liquid in the casserole.
- Last but not least, bake now uncovered for about 15 minutes longer or until the chicken is tender. Serve this with hot white or brown rice.
Notes
Nutrition
💡 Grandma Jean’s Secrets for Success
The Perfect Finish: Adding the delicate mandarin orange sections and pineapple chunks during the last 15 minutes of baking keeps them beautiful, plump, and vibrant without letting them turn to mush.
Don’t Rush the Sear: Let your floured chicken sizzle in the hot oil for a full 10 minutes per side. Building that deep, golden-brown crust is what seals in the juices and keeps the meat incredibly tender during the bake.
Scrape Up the Flavor: When you pour the fruit juices and soy sauce into the hot skillet, use a wooden spoon to vigorously stir and dissolve all those stuck, browned bits at the bottom of the pan. That is where the deepest flavor lives!
What is the best season for buying fresh pineapple?
Fresh pineapple is available all year round, but the best season for buying it is the summer! This is when pineapples are at their peak ripeness and contain more natural sweetness.
Of all the Southern family recipes my grandmother passed down to me, this sticky, sweet, and savory braised pineapple chicken holds a massive piece of my heart.
Growing up, the unmistakable aroma of fresh garlic, sweet mandarin oranges, and rich chili sauce bubbling away in her heavy iron skillet meant everyone was crowding around the kitchen table. It was my absolute favorite childhood comfort meal, and today, it has officially become one of my own great-granddaughter’s favorite dishes, too!
My grandmother taught me everything I know in the kitchen—including the crucial safety rule she hammered into me at a young age: the second raw meat hits the pan, immediately wash your hands and sanitize any cutting boards or surfaces it touched.