Aloha Chicken and Pineapple..EXCELLENT

By Bonnie T

Ingredients

• 1 cup white rice
• 1 tablespoon canola oil
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Dijon style mustard
• 4 boneless skinless chicken breast halves
• 1 20-ounce can pineapple slices in juice, pineapple drained and...

Details

Servings 4

Preparation

Step 1

Cook rice according to package directions. Heat oven to 400 degrees.

In small jar, combine reserved pineapple juice, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 T of marinade to coat, discarding chicken marinade when done.

Brush pineapple rings with other half of marinade, reserving leftover marinade.

Coat a large baking dish with Pam. Arrange chicken and pineapple rings in a single layer and bake for 25-30 minutes until chicken juices run clear when pierced. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste.

Top rice with chicken and pineapple rings.

Per serving:
403 calories
44 g carbs
42 g protein
6 g fat
98 mg cholesterol
1 g fiber
342 mg sodium
Calories from fat: 13%