Baked Pineapple Chicken

By dashy_65

Ingredients

• 1/4 cup chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 1 teaspoon ground ginger, divided
• 2 bone-in chicken breast halves (6 ounces each), skin removed
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1 teaspoon cornstarch
• 2 teaspoons orange marmalade
• 1 teaspoon lemon juice

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.

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 a boil; cook and stir for 1-2 minutes or until thickened.

207 cal. 1g. fat. 330mg. sod. 1g. fiber
Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear. Yield: 2 servings.