Sweet and Sour Pineapple Chicken
Total TimePrep: 10 min. + marinating Bake: 25 min.
- 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)
- In a large resealable plastic bag, combine the first five ingredients. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
- Place the chicken and marinade in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until chicken juices run clear.
Nutrition Facts1 each: 149 calories, 1g fat (0 saturated fat), 66mg cholesterol, 276mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 1 fruit.
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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!
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.
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.