Tropical Chicken
Yield
6 servingsPrep
60 minCook
60 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken
quartered parts |
|
| 8 | ounces |
pineapple
crushed packed |
|
| ½ | cup |
fructose
granulated |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken
quartered parts |
|
| 231.2 | ml/g |
pineapple
crushed packed |
|
| 118 | ml |
fructose
granulated |
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
dry mustard
|
|
Directions
Mix pineapple with its juice, fructose, lemon juice and mustard in small bowl.
Place chicken on rack in shallow baking pan.
Spread pineapple mixture over each piece of chicken (approx 2 tablespoons each).
Bake for 20 minutes, then remove from oven to baste again.
Bake 20 minutes and baste again. Return to oven for final 20 minutes of baking.
Pour pineapple sauce and drippings from baking pan into bowl and chill.
Skim fat, then return to sauce pan to reheat.
Serve sauce over chicken.
