Rosemary Pineapple Chicken Recipe

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I brought this recipe with me from Germany. It's my family's favorite way to eat chicken. —Christl Haymond, Duvall, Washington
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 4 servings


  • 4 bone-in chicken breast halves (8 ounces each)
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 medium onion, thinly sliced and separated into rings
  • 2 cans (6 ounces each) unsweetened pineapple juice

Nutritional Facts

1 each: 131 calories, 6g fat (3g saturated fat), 35mg cholesterol, 644mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 11g protein.


  1. In a large skillet, brown chicken in butter on both sides. Sprinkle with salt, rosemary, ginger, paprika and pepper. Transfer to a greased 13-in. x 9-in. baking dish. Place onion rings over chicken; pour pineapple juice over chicken. Bake, uncovered, at 350° for 45-55 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Rosemary Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p235

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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sgronholz User ID: 1473861 247398
Reviewed Apr. 23, 2016

"Instead of using bone-in chicken breasts, I substituted boneless and cut the recipe in half for the two of us. The recipe was easy to prepare and the chicken baked up nice and tender!"

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