Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This is an easy to fix, flavorful chicken dish. I am not ordinarily fond of recipes with canned pineapple, but the chutney & mustard combine well with the pineapple.

Ingredients Nutrition


  1. Place chicken skin side up in a shallow 2 quart casserole& sprinkle with salt.
  2. Mix together all other ingredients& spoonover chicken.
  3. Bake uncovered at 350F for one hour and 15 minutes.


Most Helpful

Delicious, I cooked the chicken whole with the sauce drizzled over the top. It turned the chicken into a golden, recipe book, picture perfect bird. I then shredded the chicken and served over roasted veggies. Thanks for introducing me to chutney and a new flavor combo.

Amber of AZ March 16, 2006

Easy and tasty, what more can you ask. The pecans add a nice flavor and texture to the dish. I used 3 boneless, skinless chicken breasts. The can of crushed pineapple has now shrunk to 8 oz, so that is what I used along with a mango chutney. The mustard was a coarse-grained variety. And the dish looked horrible but cleanup was fairly easy. Thanks for a keeper.

Ducky August 04, 2004

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