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    Baked Pineapple Chicken


    Source of Recipe


    taste of home

    List of Ingredients




    1/4 cup chicken broth
    3 tablespoons soy sauce
    1 teaspoon ground ginger
    2 bone in chicken breast halves, skinless
    8 ounces crushed pineapple, undrained
    1 teaspoon cornstarch
    2 teaspoons orange marmalade
    1 teaspoon orange juice

    Recipe



    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
    pineapple (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 to a boil; cook and stir for 1-2 minutes or until thickened. Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with nonstick cooking spray. Top with pineapple mixture. Bake, uncovered, at 350ºF for 45-50 minutes or until juices run clear. Yield: 2 servings.

 

 

 

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