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Rating: 5/5 (4 votes cast)

Meal Type: Dinner

Total Time: 0 min.

Cook Method: Oven

Serving Size: 6 - Change

Nutritional Facts

Servings Per Recipe: 6

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Pineapple Chicken

Recipe Tags: Poultry Recipes

Date Added: June 12, 2012

Ingredients:

1 Can Pineapple

1 Unit Clove Of Garlic crushed

2 Teaspoons Cornstarch Dissolved In

2 Teaspoons Worcestershire Sauce recommended (1-2)

2 Teaspoons Dijon Mustard (up to 2)

1 Teaspoon Rosemary crushed

6 Unit Chicken Breasts boned

1 Unit Lemon thinly sliced

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Directions:

1. DRAIN pineapple, reserve juice.

2. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.

3. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.

4. BROIL until browned. Stir sauce; pour over chicken.

5. BAKE at 400 F 30 minutes. Arrange lemon and pineapple slices around chicken.

6. Spoon sauce from baking pan over all; continue baking 5 minutes.

7. Garnish with fresh rosemary or parsley, if desired.

8. Prep Time: 10 minutes. Bake Time: 40 minutes.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Lemon, Pineapple, MSG, Poultry, Corn, Malt, Garlic, Mustard, Rosemary, Citric Acid allergies.


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