Sweet And Savory Baked Chicken With Pineapple And Tarragon Recipes

SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON

Steps:

• Preheat oven to 425°F
• Chop 2 sprigs of fresh Tarragon and combine in bowl with 1 tsp salt, and 1/4 tsp ground pepper. Rub mixture all over chicken. Transfer to larger roasting pan, you can refrigerate this up to 24 hours before baking.
• Put pineapple, chopped shallots, rice wine vinegar, sugar, and 1/2 tsp salt into food processor. Mix until slightly chunky.
• Spread pineapple mixture over chicken and then add remaining Tarragon sprigs and sliced shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

PINEAPPLE-TARRAGON CHICKEN BREASTS

Steps:

• prepare grill placing coals to one side, heat until coals are ash white.
• make aluminum foil drip pan, place opposite coals.
• in 1 qt saucepan stir together all sauce ingredients. cook over med heat, stirring occasionally until heated through 3-5 minutes.
• place chicken breasts on grill over drip pan.
• baste with sauce. grill, turning and basting occasionally with sauce, for 25-35 minutes or until fork tender.
• to serve, cook remaining sauce over med heat, stirring occasionally, until heated through.
• serve sauce over chicken.

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• In a large saucepan, combine brown sugar and cornstarch. Stir in the pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened. , Place chicken in a greased 9-in. square baking dish. Pour half of the sauce over chicken. Bake, uncovered, at 350° for 15 minutes. Bake 10 minutes longer or until a thermometer reads 170°, basting several times with the remaining sauce. Sprinkle with chives if desired.