In a large Zip-Lock combine broth, soy sauce, 1/2 tsp ginger; add chicken. Seal bag and turn to coat; frig for 2 hours turning occasionally.
Drain the pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple(refrigerate the remaining pineapple and juice for use another time).
In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and 1/2 tsp.ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Drain and discard marinade. Place chicken in a 9 in square baking dish coated with nonstick cooking spray. Top with pineapple mixture. Bake, uncovered at 350 for 45-50 minutes or until juices run clear. Yields 2 servings.
Originally Submitted
9/1/2010
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