Servings /number of people: 4
Preparation Time: 15 minutes
Cooking time: 25 minutes
Category: Birds
Ingredients to prepare Chicken Breasts with Pineapple in Papillote
800 g of chicken breasts (4 units)
300 g fresh pineapple, cubed (approx. 2 cups)
150 g red pepper in strips (1 unit)
100 g sweet onion in feather (approx. 1/2 cup)
10 g grated fresh ginger (2 teaspoons)
2 cloves of garlic, chopped (2 units)
30 ml soy sauce (2 tablespoons)
20 ml of lime juice (1 1/2 tablespoons)
20 g of honey (1 tablespoon)
15 ml of extra virgin olive oil (1 tablespoon)
6 g fine salt (1 level teaspoon)
1 g ground black pepper (1/4 teaspoon)
1 g chili flakes, optional (1/4 teaspoon)
10 g chopped fresh cilantro or parsley (2 tablespoons)
20 g sliced chives, to finish (2 tablespoons)
4 sheets of baking paper or aluminum foil (4 units)
How to prepare Chicken Breasts with Pineapple in Papillote
These chicken breasts with pineapple en papillote are juicy, aromatic and very easy to prepare. Steaming inside the paper package encloses all the juices, creating a natural sauce with tropical, citrus notes and a salty touch of soy. It is a light recipe but full of flavor, perfect for a weekday dinner or to surprise your guests without complications. In addition, the papillote is served directly on the table: you open the package and a spectacular perfume surrounds you. Accompany them with jasmine rice or a crunchy salad and you will have a complete, colorful and balanced dish, ready in less than half an hour in the oven.
1. Preheat the oven to 200 °C with heat up and down. Line a tray with baking paper for easy cleaning.
2. Prepare 4 large rectangles of baking paper or aluminum (approx. 30 x 35 cm). If you use baking paper, lightly grease the center with a few drops of oil to prevent it from sticking.
3. Mix the soy sauce, lime juice, honey, oil, ginger, garlic, pepper and chili in a bowl if using. Taste and adjust salt: remember that soy already provides salinity.
4. Dry the breasts with kitchen paper and, if they are very thick, equalize the thickness with a mallet or rolling pin so that they cook evenly (2–3 cm). Room slightly on both sides.
5. Distribute a bed of pepper and onion in the center of each paper. Place a breast on top and top with the pineapple cubes. Water each serving with 2–3 tablespoons of the soy and honey mixture.
6. Close each papillote: fold the paper over the filling and seal the edges with a chain fold, leaving some interior space for steam to circulate. Make sure there are no leaks.
7. Bake 22–25 minutes depending on thickness. For reference, the breast should reach 74 °C in the center; If you don’t have a thermometer, prick and check that the juices come out clear.
8. Remove and let rest for 3 minutes. Open carefully, moving your face away from the steam. Collect the juice formed: it is a delicious sauce.
9. Sprinkle with cilantro or parsley and chives. Add an extra splash of lime if you like more citrus.
10. Serve over white or brown rice to absorb the sauce, or with a garnish of sautéed vegetables. Tip: If using canned pineapple, drain it well and reduce the honey to 10g to balance the sweetness.
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