Easy Raspberry Chicken - cooking recipe

Ingredients

1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 tablespoons rice vinegar
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
6 skinless, boneless chicken breast halves
1/4 cup fresh raspberries

Preparation

Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.
Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.