Polynesian Chicken Recipe

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Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.—Marilou Robinson, Portland, Oregon
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES: 20 servings


  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon coarsely ground pepper
  • 20 chicken leg quarters, skin removed
  • 1/3 cup vegetable oil
  • 2 cups orange juice
  • 1-1/2 cups pineapple juice
  • 1/4 teaspoon ground ginger
  • 1 can (20 ounces) pineapple chunks, drained
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 cup sliced almonds, toasted
  • Hot cooked rice

Nutritional Facts

1 each: 310 calories, 14g fat (3g saturated fat), 90mg cholesterol, 317mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 28g protein.


  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes.
  2. In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds.
  3. Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice. Yield: 20 servings.
Originally published as Polynesian Chicken in Taste of Home October/November 2002, p46

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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