Perfect Pineapple Orange Chicken

Perfect Pineapple Orange Chicken

Felicia Manocchio 2

"A whole chicken lightly seasoned with salt and pepper, then roasted and basted with pineapple and orange juices. This recipe is quick and easy and my husband just loves it! It's almost impossible to mess this up, it always comes out great."

Ingredients 1 h 40 m {{adjustedServings}} servings 506 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 43.2 g
  • 86%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place rinsed and dried chicken on a tray. Rub butter all over the chicken, top and bottom, then season evenly with salt and pepper to taste.
  3. Pour the pineapple juice and orange juice in the tray, not directly over the chicken.
  4. Bake chicken uncovered in the preheated oven for 1 1/2 hours, basting every 5 to 10 minutes with the juices. When it is done it should be a perfect golden brown.
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Reviews 13

  1. 21 Ratings

Felicia Manocchio

I have tried this chicken over and over, and each time I do something different to make it more flavorful. Take garlic and onions minced together, with salt and pepper. Rub it on the inside and outside, then put a medium peeled orange on the inside. Also, if you don't want to use onions, peel a head of garlic...and place the garlic pieces underneat the skin all over the chicken. Ginger is also a good spice to use. Peel and grate fresh ginger, rub it on the inside and outside of chicken. Hope this helps.... ps...i am the submitter of this recipe


I would give this 5 stars for tenderness, but I gave this 4 stars since as some readers mentioned the original recipe was too bland for my tastes. I decided to jazz it up a little. First of all, I used a chicken cut into pieces (which saved me the trouble of basting since they were mostly covered in liquid). Also, I cut down on the butter by about half (I actually used margarine). I didn't have pineapple juice, so I used a can of pineapple chunks (liquid included). I also spiced it up with some hot paprika & an Italian chilli & garlic spice mix I had on hand (oregano,chilli, garlic, etc.) & stuck some fresh crushed garlic under the skin. I may have also stuck in a quartered onion, though I can't remember! What I do remember is that it was a big hit with my guests. So tender & such a lovely color! Thank you!


I thought this was pretty good. I used 4 bone-in chicken breasts, and baked it for about an hour. I didn't really measure anything, but I added pineapple chunks with the juice, plenty of soy sauce, minced onion, salt & pepper, garlic (2 cloves), & lots of ground ginger. I made a thick sauce, using corn starch, with the resulting juice/broth after the chicken was cooked. I liked that, but my husband doesn't like sweet sauces with his meat. He thought the chicken was good, though. My 2 toddlers ate this pretty well, too. I agree that you can't taste the orange juice too much. Don't be afraid to add ginger; it's the perfect seasoning for this! And I think the pineapple chunks (or slices) are a MUST to make it tastier & more appealing.