Baked Pineapple Chicken - cooking recipe

Ingredients
    1/4 cup chicken broth
    3 tablespoons soya sauce
    1 teaspoon ground ginger, divided
    2 bone-in skinless chicken breasts
    1 (8 ounce) can unsweetened pineapple, undrained
    1 teaspoon cornstarch
    2 tablespoons orange marmalade
    1 teaspoon lemon juice
Preparation
    In a large resealable bag combine broth, soya sauce and half of ginger.
    Add chicken.
    Seal and turn to coat; refrigerate for 2 hours turning occasionally.
    Drain pineapple, reserving 1/2 cup juice.
    Set aside 1/2 cup pineapple.
    (refrigerate remaining juice and pineapple for a later 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 a couple minutes until thickened.
    Drain chicken and discard marinade.
    Place chicken in greased 9 inch glass baking dish.
    Top with pineapple mixture.
    Bake uncovered at 350 for 45 minutes approx or until juices run clear.

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