Baked Pineapple Chicken Recipe

4.5 4 5
Baked Pineapple Chicken Recipe
Baked Pineapple Chicken Recipe photo by Taste of Home
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Baked Pineapple Chicken Recipe

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4.5 4 5
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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.
Originally published as Baked Pineapple Chicken in Light & Tasty August/September 2002, p13

Nutritional Facts

1 each: 207 calories, 3g fat (1g saturated fat), 68mg cholesterol, 330mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Baked Pineapple Chicken in Light & Tasty August/September 2002, p13

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Reviews forBaked Pineapple Chicken

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DWare5883 User ID: 5884353 248444
Reviewed May. 20, 2016

"Very easy and low calorie. Pineapple give it a nice fresh taste."

MY REVIEW
LizaCooks User ID: 6921180 53333
Reviewed Oct. 16, 2012

"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."

MY REVIEW
LizaCooks User ID: 6921180 113000
Reviewed Oct. 16, 2012

"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!"

MY REVIEW
kbpaulson User ID: 1221655 135278
Reviewed Jun. 8, 2010

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

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