Baked Pineapple Chicken

Nancy Allen

By
@mawmawnan

I make this for dinner every once in a while. There are alot of good flavors going on in this chicken.


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Serves:

2 servings

Cook:

50 Min

Method:

Bake

Ingredients

1/4 c
chicken broth
3 Tbsp
reduced-sodium soy sauce
1 tsp
ground ginger, divided
2
boned in chicken breast halves (6oz each), skin removed
1 can(s)
8 oz. unsweetened crushed pineapple, undrained
1 tsp
corn starch
2 tsp
orange marmalade
1 tsp
lemon juice

Directions Step-By-Step

1
In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
2
Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup of pineapple juice (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth.
3
Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring the mixture to a boil; cook and stir for 1 to 2 minutes or until thickened.
4
Drain and discard marinade. Place chicken in a 9 inch square baking dish coated with nonstick spray. Top with pineapple mixture. Bake, uncovered, at 350 for 45-50 minutes or until chicken juices run clear. Makes 2 servings

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy