These Island Glazed Chicken Breasts are so tasty! If you like balsamic vinegar, pineapple juice, brown sugar and mustard, you will love this recipe!
We love fruit flavors with chicken! These Island Glazed Chicken Breasts are absolutely delicious! The flavors blend perfectly together. We can't wait for you to give this a try!
As I mentioned I love fruit flavors with chicken and this recipe is so good. The glaze is perfect all over the top of the chicken. There are two different methods to make these Island Glazed Chicken Breasts.
Option 1 is definitely less work. I use this method when I am in a hurry and am craving this chicken. The flavors come through the chicken but the glaze is not as thick. Honestly, I flip the chicken breasts totally over a few times while cooking and then serve it.
The second option takes more effort and if I have the time or energy I do the work and reduce the glaze and sear the chicken first. The second option results in a prettier looking chicken breast, but I think just as tasty.
Ingredients in Island Glazed Chicken Breasts
- chicken breasts
- brown sugar
- corn syrup
- pineapple juice
- dijon or yellow mustard
- balsamic or white vinegar
- crushed red pepper flakes
- salt
- pepper
- flour
- onion or shallots
- cooking spray
How to make Island Glazed Chicken Breasts
Option 1
Preheat oven to 350 degrees. Prepare a 13x9 pan with tinfoil, lightly coated with cooking spray.
In a small bowl, combine juice, brown sugar, syrup, vinegar, mustard, ½ teaspoon salt, ½ teaspoon pepper, crushed red pepper flakes (if using) and onion or shallot. Set aside.
Place chicken in your prepared baking dish and pour juice mixture evenly over chicken. Cover with tinfoil and bake for 20 minutes.
Remove pan from oven. Discard tinfoil. Spoon or baste mixture over chicken to coat again as evenly as possible. I usually just flip the entire chicken breasts over. Make sure to put some diced onion or shallots on top of your chicken, if possible.
Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts. I usually flip the chicken breasts over or baste at least one more time before they are cooked. You have the option of broiling the chicken for a minute or two to add some color if you desire. Enjoy!
Option 2
Preheat oven to 400 degrees.
In a medium sized mixing bowl combine juice, syrup, brown sugar, mustard, vinegar, crushed red pepper flakes (if using), ½ teaspoon salt, and ½ teaspoon pepper. Set aside.
Preheat oil in ovenproof 12 inch skillet over medium heat until shimmering or a drop of water flicked in it dances. If you do not have an oven safe skillet prepare a 13x9 pan with tinfoil and some cooking spray as well and set it aside.
Place flour on a shallow plate. Season chicken on both sides with a sprinkling of salt and pepper. Coat chicken with flour, shaking off excess.
Add chicken breasts to skillet until brown, a few minutes on each side. Transfer chicken to plate and cover loosely with tinfoil. Add shallot or onion to skillet and cook until tender, a little over a minute. Increase heat to medium high and add orange juice mixture. Simmer, stirring occasionally, until thickened and reduced, about 20 minutes, may be a little more depending on how strong your boil is.
Coat each piece of chicken in the glaze in your oven safe skillet or pour over top of your chicken breasts in your 13x9 pan. Place chicken in your oven and bake until the thickest part of your chicken breasts are about 165 degrees, between 25 to 30 minutes. Turn and baste chicken at least once during cooking. The more basting the better!
Remove from oven and spoon some excess glaze on top of each chicken breast. The glaze is delicious drizzled over rice too! Serve and enjoy!
I truly believe you can never have too many chicken recipes so I have listed some of our other favorites below. Hopefully you will enjoy them as much as we do!
Delicious Chicken Breast Recipes to Try
Perfect Oven Barbecued Chicken
Balsamic Orange Maple Glazed Chicken
Sweet Balsamic Apple Glazed Chicken Breasts
Bacon or Prosciutto Wrapped Cream Cheese Stuffed Chicken Breasts
Maple Garlic Glazed Chicken Breasts
Crispy Onion Honey Mustard Chicken
Balsamic Raspberry Garlic Chicken
The Best Alice Springs Chicken Copycat
Bacon Wrapped Barbecue Chicken
Cordon Bleu Hasselback Chicken
Quick and Easy Apricot Chicken
Crunchy Barbecue Onion Chicken
I always love to include other recipes in my posts just in case you find more worth trying and how my recipes are adjusted because you all have so many different ideas! More often than not I try each of them. I am always grateful for you taking the time to let me know! It's true, together we can help make each of us better in the kitchen!
What To Serve With Island Glazed Chicken Breasts
Ken and I know that you want to serve only the best meals to your friends and family so, keeping that in mind, we decided to make a list of the perfect side dish for you to serve with these very tasty chicken breasts. Try out a few and let us know what you think of them!
Island Glazed Chicken Breasts Video
We made a video and it will be here soon. I hope you check back to have a look! In the meantime I hope you enjoy this chicken dish!
Island Glazed Chicken Breasts
Equipment
Ingredients
- 4 chicken breasts, boneless, skinless
- ¼ cup brown sugar, packed
- ½ cup corn syrup
- 1 ⅔ cups pineapple juice
- 2 tblsp mustard, dijon or yellow
- 2 tblsp balsamic or white vinegar
- 1 teaspoon dried crushed red pepper flakes, optional
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- 1 medium onion or 3 shallots, diced
- cooking spray
Instructions
OPTION 1
- Preheat oven to 350 degrees. Prepare a 13x9 pan with tinfoil, lightly coated with cooking spray.
- In a small bowl, combine juice, brown sugar, syrup, vinegar, mustard, ½ teaspoon salt, ½ teaspoon pepper, crushed red pepper flakes (if using) and onion or shallot. Set aside.
- Place chicken in your prepared baking dish and pour juice mixture evenly over chicken. Cover with tinfoil and bake for 20 minutes.
- Remove pan from oven. Discard tinfoil. Spoon or baste mixture over chicken to coat again as evenly as possible. I usually just flip the entire chicken breasts over. Make sure to put some diced onion or shallots on top of your chicken, if possible.
- Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts. I usually flip the chicken breasts over or baste at least one more time before they are cooked. You have the option of broiling the chicken for a minute or two to add some color if you desire. Enjoy!
OPTION 2
- Preheat oven to 400 degrees.
- In a medium sized mixing bowl combine juice, syrup, brown sugar, mustard, vinegar, crushed red pepper flakes (if using), ½ teaspoon salt, and ½ teaspoon pepper. Set aside.
- Preheat oil in ovenproof 12 inch skillet over medium heat until shimmering or a drop of water flicked in it dances. If you do not have an oven safe skillet prepare a 13x9 pan with tinfoil and some cooking spray as well and set it aside.
- Place flour on a shallow plate. Season chicken on both sides with a sprinkling of salt and pepper. Coat chicken with flour, shaking off excess.
- Add chicken breasts to skillet until brown, a few minutes on each side. Transfer chicken to plate and cover loosely with tinfoil. Add shallot or onion to skillet and cook until tender, a little over a minute. Increase heat to medium high and add orange juice mixture. Simmer, stirring occasionally, until thickened and reduced, about 20 minutes, may be a little more depending on how strong your boil is.
- Coat each piece of chicken in the glaze in your oven safe skillet or pour over top of your chicken breasts in your 13x9 pan. Place chicken in your oven and bake until the thickest part of your chicken breasts are about 165 degrees, between 25 to 30 minutes. Turn and baste chicken at least once during cooking. The more basting the better!
- Remove from oven and spoon some excess glaze on top of each chicken breast. The glaze is delicious drizzled over rice too! Serve and enjoy!
Notes
Lorna says
This recipe seems rather confusing .... a combination of receipes perhaps??
Karin and Ken says
First I have to apologize for the delay in my response. We had a health scare with my husband, luckily he is ok, but I kind of forgot I had a website. Again I am truly sorry. That being said. We had to copy all of our recipes recently and unfortunately mistakes were made. Have a look now. This dish is delicious. I really hope you try it! Thank you for bringing the confusion to my attention! I am grateful. All the best to you. Karin