Baked Pineapple Chicken
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple chunks
(20oz) |
*
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | teaspoon |
rosemary leaves
crushed |
|
| 6 | each |
chicken breasts
half, boned |
|
| 1 | each |
lemon
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple chunks
(20oz) |
*
|
| 1 | each |
garlic cloves
crushed |
|
| 1E+1 | ml |
cornstarch
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
rosemary leaves
crushed |
|
| 6 | each |
chicken breasts
half, boned |
|
| 1 | each |
lemon
thinly sliced |
|
Directions
DRAIN pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Wrocestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.
BROIL until browned. Stir sauce; pour over chicken. BAKE at 400'F. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes.
Garnish with fresh rosemary or parsley, if desired.
