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Baked Pineapple Chicken

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

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.
Nutrition 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.

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