Show Subscription Form




Baked Pineapple Chicken Recipe
Baked Pineapple Chicken Recipe photo by Taste of Home

Baked Pineapple Chicken Recipe

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.
TOTAL TIME: Prep: 15 min. + marinating Bake: 45 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 45 min.
MAKES: 2 servings

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

Nutritional 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.

Directions

  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

Nutritional 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.

Light-Bodied White Wine

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

Reviews for Baked Pineapple Chicken

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
Reviewed Jun. 8, 2010

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT