Baked Pineapple Chicken
★★★★★ 1 vote5
1/4 cchicken broth
3 Tbspreduced-sodium soy sauce
1 tspground ginger, divided
2boned in chicken breast halves (6oz each), skin removed
1 can(s)8 oz. unsweetened crushed pineapple, undrained
1 tspcorn starch
2 tsporange marmalade
1 tsplemon juice
How to Make Baked Pineapple Chicken
- 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