Baked Pineapple Chicken – a delicious recipe with chicken broth, soya sauce, ground ginger, chicken breasts, unsweetened pineapple, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large resealable bag combine broth, soya sauce and half of ginger.
2
Add chicken.
3
Seal and turn to coat; refrigerate for 2 hours turning occasionally.
4
Drain pineapple, reserving 1/2 cup juice.
5
Set aside 1/2 cup pineapple.
6
(refrigerate remaining juice and pineapple for a later use) In a saucepan combine cornstarch and reserved pineapple juice until smooth.
7
Stir in the pineapple, orange marmalade, lemon juice and remaining ginger.
8
Bring to a boil; cook and stir for a couple minutes until thickened.
9
Drain chicken and discard marinade.
10
Place chicken in greased 9 inch glass baking dish.
11
Top with pineapple mixture.
12
Bake uncovered at 350 for 45 minutes approx or until juices run clear.
129
kcal
Calories
3
g
Fat
6
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup chicken broth, 3 tablespoons soya sauce, 1 teaspoon ground ginger, divided, 2 bone-in skinless chicken breasts, and more.
Yes, Baked Pineapple Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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