Baked Pineapple Chicken

Nancy Allen


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

pinch tips: How to Quarter a Chicken


2 servings


50 Min




1/4 c
chicken broth
3 Tbsp
reduced-sodium soy sauce
1 tsp
ground ginger, divided
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

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.
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.
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.
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