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Baked Pineapple Chicken Recipe

Baked Pineapple Chicken Recipe photo by Taste of Home

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Ginger and crushed pineapple flavor tender juicy chicken in this main dish recipe from Marcille Meyer of Battle Creek, Nebraska. Orange marmalade and lemon juice add just a hint of refreshing citrus tang. "It's simple to put together, low in fat and tasty, too," she says.

This recipe is:

Healthy

Diabetic Friendly

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Baked Pineapple Chicken Recipe

Prep: 15 min. + marinating Bake: 45 min.

Yield: 2 Servings

15 45 60

Ingredients

1/4 cup chicken broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger, divided
2 bone-in chicken breast halves (6 ounces each), skin removed
1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice
1 teaspoon cornstarch
2 teaspoons orange marmalade
1 teaspoon lemon juice

Directions

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 cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear. Yield: 2 servings.

Nutritional Analysis: One serving equals 207 calories, 3 g fat (1 g saturated fat), 68 mg cholesterol, 330 mg sodium, 18 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Originally published as Baked Pineapple Chicken in Light & Tasty August/September 2002, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed on Oct. 16, 2012 by LizaCooks

Forgot to mention I baked it in a cast iron skillet and put it under the broiler for the last 2 minutes to blacken the chicken and pineapple just a bit.

Reviewed on Oct. 16, 2012 by LizaCooks

Made this on Saturday. Hubby requested it again on Tuesday! I did replace the soy sauce with low sodium Worcester sauce and added a teaspoon of Sticky Fingers Memphis BBQ sauce to give it some kick. Great recipe!

Reviewed on Jun. 08, 2010 by kbpaulson

Yummy! Even the kids love this chicken! Need I say more?