Taste of Home
Baked Pineapple Chicken
TOTAL TIME: Prep: 15 min. + marinating Bake: 45 min.
YIELD: 2 servings.
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.
Ingredients
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1/4 cup chicken broth
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3 tablespoons reduced-sodium soy sauce
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1 teaspoon ground ginger, divided
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2 bone-in chicken breast halves (6 ounces each), skin removed
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1 can (8 ounces) unsweetened crushed pineapple, undrained
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1 teaspoon cornstarch
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2 teaspoons orange marmalade
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1 teaspoon lemon juice
Directions
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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.
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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.
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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.
Nutrition Facts
1 serving: 207 calories, 3g fat (1g saturated fat), 68mg cholesterol, 330mg sodium, 18g carbohydrate, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
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