How to make it

  • In a large plastic bag, combine the broth, soy sauce and 1/2 tsp. ginger, add chicken. Seal bag and turn to coat,refrigerate for 2 hours, turning occasionally.
  • Preheat oven to 350*F.
  • 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 boil, cook and stir 1-2 minutes or until thickened.
  • Drain and discard marinade. Place chicken in a 9" square baking dish coated with cooking spray. Top with pineapple mixture.
  • Bake uncovered for 45 minutes or until juices run clear.
  • Nutritional Facts:
  • One serving
  • Cal. 207
  • Fat 3 g
  • Sat. fat. 1 g
  • Chol. 68 mg
  • Sodium 330 mg
  • Carbs. 18 g
  • Fiber 1 g
  • Protein 26 g
  • Diabetic Exchange: 3 lean meat, 1 fruit

Reviews & Comments 2

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    " It was excellent "
    mrpiggy ate it and said...
    This was excellent. I didnt do it in the oven though. I used 7 b/s breast and doubled everything. Thanks for a great recipe. Added my pic More here in IMI Baked Pineapple Chicken
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    " It was excellent "
    angieaugusta ate it and said... it..........
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    " It was excellent "
    berry ate it and said...
    Silver queen..... these are my favorite flavors..... Thanks and Thanks, great! Hi 5
    Was this review helpful? Yes Flag

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