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Baked Pineapple Chicken

Baked Pineapple Chicken
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.
2 ServingsPrep: 15 min. + marinating Bake: 45 min.

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 crushed pineapple, undrained
  • 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.
© Taste of Home 2012

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Baked Pineapple Chicken (continued)

Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012