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Sweet and Sour Pineapple Chicken Recipe

Read Reviews (3)
4.43 3
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"Pineapple and soy sauce pair nicely for marinating chicken breasts," says field editor Emma Magielda of Amsterdam, New York. "The meat comes out of the oven moist and tasty."
TOTAL TIME: Prep: 10 min. + marinating Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 2 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 6 boneless skinless chicken breast halves (1-1/2 pounds)

Nutritional Facts

One serving (1 chicken breast half with 2 tablespoons sauce) equals 149 calories, 1 g fat (trace saturated fat), 66 mg cholesterol, 276 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 2 lean meat, 1 fruit.

Directions

  1. In a large resealable plastic bag, combine the first five ingredients. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
  2. Place the chicken and marinade in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until chicken juices run clear. Yield: 6 servings.
Originally published as Pineapple Chicken in Taste of Home June/July 2001, p17

Nutritional Facts

One serving (1 chicken breast half with 2 tablespoons sauce) equals 149 calories, 1 g fat (trace saturated fat), 66 mg cholesterol, 276 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 2 lean meat, 1 fruit.

Full-Bodied White Wine

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

Reviews for Sweet and Sour Pineapple Chicken(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 28, 2013

I thought I might have to refrigerate long than 30 minutes to get full-flavor, but because of time restraints I couldn't and it was very good just as stated. I used red wine vinegar because of an allergy, but everything else as printed; it took about 30 minutes to get done using breasts that I cut thin. Everyone really enjoyed it!

MY REVIEW
Reviewed Feb. 26, 2012

It wasn't that the flavor of this was bad; it did have a nice taste. But it took 45 minutes to cook, was cooking mostly submersed in liquid (could the chicken have let off that much water?) and the chicken didn't brown at all. Overall a disappointment.

MY REVIEW
Reviewed Feb. 4, 2012

This was really good. I used pineapple tidbits instead of crushed pineapple because that's what I had on hand. I think I ended up having too much pineapple juice. The juices were really runny. The pineapple was the best part of the meal though. Next time I'll try the recipe with the crushed and see if that makes a difference. The flavor was good. My only complaint is my chicken took 50 minutes to cook at 350 degrees and I had even butterflied my chicken breasts to make them thinner.

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