baked pineapple chicken

How To Make baked pineapple chicken

• 1

  In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
• 2

  Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup of pineapple juice (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth.
• 3

  Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring the mixture to a boil; cook and stir for 1 to 2 minutes or until thickened.
• 4

  Drain and discard marinade. Place chicken in a 9 inch square baking dish coated with nonstick spray. Top with pineapple mixture. Bake, uncovered, at 350 for 45-50 minutes or until chicken juices run clear. Makes 2 servings
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