Recipe for Aloha Chicken And Pineapple
Chicken, Poultry & Duck

ALOHA CHICKEN AND PINEAPPLE

    Aloha Chicken and Pineapple

    1 cup white rice
    1 tablespoon canola oil
    2 tablespoons honey
    2 tablespoon balsamic vinegar
    1 tablespoon soy sauce
    1 teaspoon Dijon-style mustard
    4 boneless, skinless chicken breast halves
    1 (20 ounce) can sliced pineapple in juice, pineapple
        drained and 1 tablespoon juice reserved

    Cook rice according to package directions. Preheat oven to 400 degrees F.

    In small jar, combine reserved pineapple juice, oil, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 tablespoons of marinade to coat, discarding chicken marinade when done.

    Brush pineapple rings with other half of marinade, reserving leftover marinade.

    Coat 2 large baking dishes with vegetable oil spray. Arrange chicken and pineapple rings in a single layer and bake for 8 to 10 minutes, until chicken's juices run clear. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste.

    Top rice with chicken and pineapple rings.

    Makes 4 servings.

    Per serving: 403 calories, 44g carbohydrates, 42g protein, 6g total fat (1g saturated), 98mg cholesterol, 1g fiber, 342mg sodium. Calories from fat: 13%


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z