This delicious pineapple dish is perfect to pair with ham. In my family, it is a favorite at Easter. It becomes slightly more airy thanks to the egg whites.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup prepared barbecue sauce
- ¼ cup soy sauce
- ¼ cup red wine
- ¼ cup maple syrup
- 1 tablespoon chili powder
- 1 tablespoon dry mustard powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 4 skinless, boneless chicken breast halves
- 1 tablespoon cornstarch
- 1 cup water
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
- Place the chicken breasts into a 9×13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
- Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
- Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 1328 mg |
| Sugars | 21 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
The whole family loved it! I wouldn’t change a thing. They’re already asking when we can have it again!
I appreciate the simplicity of just dumping everything on the chicken and baking, but this was just an odd combination of flavors. I also found the sauce too sweet. If I were to make this again, I’d definitely omit the maple syrup and reduce the chili powder and mustard powder (caused the sauce to be slightly bitter). Chicken breasts also don’t take 40 minutes to bake. Mine were rather large, about 10 oz, and I pounded them down to an even thickness of 1.25″. They were plenty done at 25 minutes. I didn’t even bother thickening the sauce at the end since I didn’t care for the flavor, and just scraped some of it off before serving.
I followed the tips. I used a 9×9 pan. I cut the spices in half. I would also recommend 1/2 c. Water to cornstarch so it thickens quicker. You will also want to season your chicken before cooking with sauce for extra flavor. You can use chicken or pork for this. It’s easy and most ingredients are on hand. I used white wine. I love that I could pop this in the oven and do something else for 40 minutes. It’s a keeper!
Great recipe but corn starch slurry was 1 tbsp plus 1/4 cup of water. I really reduced the sauce on the stove so this became nice and sticky.
Was very yummy but a bit too heavy in the spices. I did less of the peppers. Sauce wasn’t quite thick enough but flavor was very nice. Probably will try in the crockpot next time instead.
I made it for two, my husband and I. Only thing I did was shred the chicken. Only so my husband can heated up again later during his lunch at work.
Yummy, rainy so made in oven. Look forward to trying grilled!
I omitted the maple syrup and forgot to add chili powder. It was delicious without either of those!
The sauce needed no thickening in my opinion. I also skipped the mustard and cumin and still thought it tasted great!
I followed the recipe and we will certainly make it again!
I also read the reviews and cut back on certain spices. I also covered the chicken in the oven with foil. I put the finish chicken aside on a plate and put my juice in a pan. I did not have corn starch but my family always taught me to thicken up a sauce use flour. So I stirred in a Tbs of flour brought it to a boil and continued to stir. Once the flour dissolved i removed it from the heat and let it cool. I poured it on my chicken and served it with stuffing and spinach. My bf loved it and I will be making it again.
Way too spicy and the sauce was too salty I’m guessing from the soy sauce. Not a fan in general, too many spices for what it probably needed.
Husband called it “Delish” as he went back for more. I also really enjoyed it. I used 10 drumsticks and played fast and loose with the spices and condiments for the sauce, but considerably cut down on the chili powder and other spices. I love to cut corners, so I simply put the mixed corn starch and water right in the pan with the bubbling juices, and it thickened. I used 1 tbsp cs and probably 1/2 to 2/3 cup water and poured it in a few places around the pan to try to get it in lots of different places. When I pulled it out of the oven, I was a bit worried that the naysayer reviewers might be right about it being an odd combination of flavours based on the smell, but it tasted great. It’s not that it smelled badly, just unusual. Thanks for submitting.
Excellent. I opted for 1 teaspoon of chili powder, but also used a bbq sauce from the Willie Nelson General Store in Nashville TN, “Fiery Burnin’ Butts”. Good old Willie, putting Kentucky Bourbon in his sauce. Yay Willie! Also added teaspoon of tandoori spice. Used fresh garlic and substituted mustard powder for a squeeze of yellow mustard. When using wine, I used a Montepulciano Italian varietal. Paired chicken with garlic shredded red potatoes and yellow beans. YUM…
Delicious!! I made this with Green Salad & Baked Beans. Even my 7-yr-old loved it!
Next time I will half the sauce unless I want to make more chicken, which I may since it was sooooo good. Really moist and tasty.
Wow – one of the worst things we’ve ever made. I followed the recipe exactly and it tasted terrible – the flavors just didn’t go together. I will not ever make this again.
My family really enjoyed this recipe. I cut back on chili powder and garlic powder to only 1tsp each. Also, added small amount of sriracha sauce. We will definitely make again.
I love to try new BBQ sauce recipes and they don’t always suit our tastes. This has become my go to recipe to use them up in a super tasty way and it never disappoints
Although, the chili powder was a bit overpowering, I definitely liked this recipe and will be cooking it again! I’ll try to cut down on it a bit more.
Just absolutely delicious! However, I have not tried it with red wine yet… I’ve used mascato and white zinfindel and it turned out perfect both times! I also tried this with a whole roast and my family asked for seconds before finishing the rest of their plates! Thank you so much for sharing! Definitely a family staple now!