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.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 207 calories, Fat 3g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 330mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
LEMON-PINEAPPLE BAKED CHICKEN
Make and share this Lemon-Pineapple Baked Chicken recipe from Food.com.
Provided by Sean Coate
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
- Set aside. Arrange chicken in shallow pan, skin side up.
- Sprinkle with salt. Broil until browned.
- Stir the sauce and pour over the chicken.
- Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
- Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.
- - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice.
Nutrition Facts : Calories 193.2, Fat 6.9, SaturatedFat 2, Cholesterol 46.4, Sodium 462.9, Carbohydrate 17.7, Fiber 1.2, Sugar 14, Protein 15.8
LEMON PINEAPPLE CROCK POT CHICKEN
This is my modification of Leanne Ely's "Lemon Pineapple Baked Chicken" (see www.savingdinner.com)
Provided by Hoosier Nana
Categories Chicken
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Separate pineapple chunks from juice-- place chunks in refrigerator to be served as a side dish with the meal.
- Combine pineapple juice, garlic, cornstarch, Worcestershire, mustard, thyme (or rosemary), salt, pepper, and lemon juice; set aside.
- Place peeled, cubed sweet potatoes in bottom of crock pot, and lay chicken breasts on top.
- Pour juice mixture over chicken and potatoes.
- Cover and cook 4 hours on High, or 8 hours on Low (assuming chicken is frozen); reduce cooking time if chicken is thawed.
- Remove chicken and sweet potatoes from juices, and place in separate serving dishes; keep warm.
- Thicken juices on stove top using cornstarch to make a gravy.
- (Don't forget to put the chilled pineapple chunks on the table!).
- SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.
Nutrition Facts : Calories 215.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 311.8, Carbohydrate 21.7, Fiber 1.6, Sugar 14.8, Protein 28.2
HONEY PINEAPPLE CHICKEN
I adapted a dinnertime favorite for my slow cooker because it's so much easier to do the preparation in advance, then let the chicken cook on its own while I do other things. Your family will love the combination of sweet and savory flavors. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts :
PINEAPPLE LEMONADE
A tropical and refreshing lemonade made with fresh pineapple. I find that in-season pineapples tend to be very sweet so little or no sweetener is needed. Adjust to taste.
Provided by Yoly
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices.
- Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 31.6 g, Fat 0.3 g, Fiber 3.3 g, Protein 1.5 g, Sodium 9.4 mg, Sugar 22.9 g
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- Cut chicken breasts in half. Place chicken in a plastic bag set in a large bowl. For marinade, drain pineapple, reserving 1/4 cup juice. In a bowl combine pineapple, reserved juice, lemon slices, ketchup, honey, Worcestershire sauce, garlic, salt, and rosemary. Pour marinade over chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.
- Prepare grill for indirect grilling. Test for medium heat above the drip pan. Drain chicken, reserving marinade. Place chicken, bone side down, on the grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest portion of one piece registers 170 degrees F and no pink remains, turning and brushing with about 1/4 cup of the reserved marinade halfway through grilling.
- For sauce, in a medium saucepan combine remaining reserved marinade and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. To serve, spoon sauce over chicken and rice. Makes 4 servings.
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