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.
Baked Pineapple Chicken
Baked Pineapple Chicken
Prep Time
15 min
Cook Time
45 min
Yield
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 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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