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Lemon-Pineapple Baked Chicken

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Submitted by wendy_029

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

20 578
OUNCES ML/G PINEAPPLE CHUNKS
in juice
2 2
EACH EACH GARLIC CLOVES
minced
1 15
TABLESPOON ML CORNSTARCH
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
2 1E+1
TEASPOONS ML DIJON MUSTARD
1 5
TEASPOON ML ROSEMARY LEAVES
dried
1 5
TEASPOON ML SALT
1 1
EACH EACH LEMON
thinly sliced

Directions

Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.

Set aside.

Arrange chicken in shallow pan, skin side up.

Sprinkle with salt.

Broil until browned.

Stir the sauce and pour over the chicken.

Bake at 350℉ (180℃) for about 25 minutes, depending on thickness of chicken.

Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 195 15% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 487mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 55g
Vitamin A 1% Vitamin C 18%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 
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