Red Wine and Pineapple Baked Chicken
A recipe for healthy Baked Chicken with no added oil. Chicken Marinated in Red Wine and Pineapple Juice when baked has a crispy outer and is juicy and tender from inside.
For Filling
Vegetable cooked along with Chicken
  1. Wash the chicken and leave it in a strainer for 15-20 minutes, so that all the water drains out, even from the cavity
  2. Rub ginger garlic paste , salt & Chilli flakes all over the chicken inside as well as outside. Put Thyme and Rosemary under the skin of the chicken.
  3. Tie the chicken legs and secure the wings closer to the body, if required use a toothpick to fix it. Mix Brown Sugar, Pineapple juice and Wine and pour it over the chicken. After a couple of hours turn the chicken upside down. Marinate for a minimum of 4 and maximum of 24 hours. Keep the chicken in the fridge, while marinating.
  4. One hour before cooking take the chicken out of the fridge. Take the chicken out of the Pineapple juice and red wine bath and stuff it with baby potatoes and mushrooms.
  5. Boil the wine and pineapple juice mix till it is reduced to one fourth.
  6. Put the chicken in an oven safe dish and bake it in an oven preheated at 180 degrees . After 15 -20 minutes brush the chicken with reduced wine and pineapple juice.
  7. After 1 hour insert a fork to check if the chicken is done. If the chicken is tender and the fork can be easily inserted, it is considered done. Today the chicken was almost done in 1 hour so I put the rest of the mushrooms, asparagus and pineapple on the side of the chicken.
  8. Pour the rest of the reduced liquids over the chicken and bake for another 20 minutes.
  9. Take out the chicken and let it rest for 5 to 10 minutes before you cut it.
  10. Serve the chicken along with veggies. Carbohydrate content in the veggies is enough, but if you want more you can also serve with garlic bread
Recipe Notes

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