Lemon Pineapple Baked Chicken Recipes

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BAKED PINEAPPLE CHICKEN



Baked Pineapple Chicken image

Ginger and crushed pineapple flavor tender juicy chicken in this main dish recipe from Marcille Meyer of Battle Creek, Nebraska. Orange marmalade and lemon juice add just a hint of refreshing citrus tang. "It's simple to put together, low in fat and tasty, too," she says.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 8

1/4 cup chicken broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger, divided
2 bone-in chicken breast halves (6 ounces each), skin removed
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 teaspoon cornstarch
2 teaspoons orange marmalade
1 teaspoon lemon juice

Steps:

  • 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., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining 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 cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.

Nutrition Facts : Calories 207 calories, Fat 3g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 330mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

LEMON-PINEAPPLE BAKED CHICKEN



Lemon-Pineapple Baked Chicken image

Make and share this Lemon-Pineapple Baked Chicken recipe from Food.com.

Provided by Sean Coate

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

20 ounces pineapple chunks in juice
2 cloves garlic, minced
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary
1 teaspoon salt
1 lemon, thinly sliced
6 chicken breast halves (Use 3 whole chicken breasts, split to make 6 halves)

Steps:

  • 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 degrees 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.
  • - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice.

Nutrition Facts : Calories 193.2, Fat 6.9, SaturatedFat 2, Cholesterol 46.4, Sodium 462.9, Carbohydrate 17.7, Fiber 1.2, Sugar 14, Protein 15.8

LEMON PINEAPPLE CROCK POT CHICKEN



Lemon Pineapple Crock Pot Chicken image

This is my modification of Leanne Ely's "Lemon Pineapple Baked Chicken" (see www.savingdinner.com)

Provided by Hoosier Nana

Categories     Chicken

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) can pineapple chunks in juice
2 teaspoons minced garlic or 2 fresh garlic cloves, pressed
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried thyme or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
6 boneless skinless chicken breasts
1 large sweet potato, peeled & cut into bite-sized cubes
1 tablespoon cornstarch
cooked brown rice (optional)
steamed broccoli (optional)

Steps:

  • Separate pineapple chunks from juice-- place chunks in refrigerator to be served as a side dish with the meal.
  • Combine pineapple juice, garlic, cornstarch, Worcestershire, mustard, thyme (or rosemary), salt, pepper, and lemon juice; set aside.
  • Place peeled, cubed sweet potatoes in bottom of crock pot, and lay chicken breasts on top.
  • Pour juice mixture over chicken and potatoes.
  • Cover and cook 4 hours on High, or 8 hours on Low (assuming chicken is frozen); reduce cooking time if chicken is thawed.
  • Remove chicken and sweet potatoes from juices, and place in separate serving dishes; keep warm.
  • Thicken juices on stove top using cornstarch to make a gravy.
  • (Don't forget to put the chilled pineapple chunks on the table!).
  • SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.

Nutrition Facts : Calories 215.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 311.8, Carbohydrate 21.7, Fiber 1.6, Sugar 14.8, Protein 28.2

PINEAPPLE LEMON CHICKEN



Pineapple Lemon Chicken image

well i wanted something a little different for supper and i came up with this recipe

Provided by Patsy Fowler

Categories     Chicken

Time 55m

Number Of Ingredients 7

1 can(s) (20 oz) sliced pineapple
2 clove garlic, minced
1 Tbsp cornstarch
3 tsp worcestershire sauce
3 tsp dijon mustard
2 large chicken breasts, boneless and skinless
1 small lemon, thinly sliced

Steps:

  • 1. Preheat the oven to 375.
  • 2. Arrange the chicken in a shallow 9x13 inch baking dish.
  • 3. Drain the pineapple, reserving the juice.
  • 4. In a small bowl, combine the pineapple juice with the garlic, cornstarch, worcestershire sauce and pour over the chicken.
  • 5. Bake for about 40-50 minutes, depending on thickness of chicken-mine were thick so they had to bake for awhile, thinly cut breasts only need 20-30 minutes.
  • 6. Arrange pineapple slices and lemon slices on top of the chicken, baste with the sauce in pan and continue baking 5 minutes longer.

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