Baked Pineapple Chicken

1. 1

   In a large resealable bag combine broth, soya sauce and half of ginger.

2. 2

   Add chicken.

3. 3

   Seal and turn to coat; refrigerate for 2 hours turning occasionally.

4. 4

   Drain pineapple, reserving 1/2 cup juice.

5. 5

   Set aside 1/2 cup pineapple.

6. 6

   (refrigerate remaining juice and pineapple for a later use) In a saucepan combine cornstarch and reserved pineapple juice until smooth.

7. 7

   Stir in the pineapple, orange marmalade, lemon juice and remaining ginger.

8. 8

   Bring to a boil; cook and stir for a couple minutes until thickened.

9. 9

   Drain chicken and discard marinade.

10. 10

    Place chicken in greased 9 inch glass baking dish.

11. 11

    Top with pineapple mixture.

12. 12

    Bake uncovered at 350 for 45 minutes approx or until juices run clear.

* Per serving · 4 servings · Values may vary.