Wow! You are going to love this recipe. Not only is it easy and tasty but virtually fat free. It's sweet, sour and spicy! Serve over steamed or baked rice*. Yummy! Be sure to buy pineapple chunks packed in juice, not syrup, or the sauce will be too sweet!
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Baked Pineapple Chicken
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed
salt and ground black pepper, to taste
1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
1/2 cup honey
2 tablespoon cider vinegar
2 tablespoon soy sauce
4 teaspoons curry powder
1-1/2 to 2 teaspoons Tabasco sauce
2 teaspoon cornstarch
2 tablespoon water
1/3 cup sliced almonds
Preheat oven to 450 degrees F. Pat the chicken dry with paper towels, then season with salt and pepper. Lay the chicken in a 9 by 13-inch baking dish coated lightly with vegetable oil spray.
Drain the pineapple chunks, reserving juice. Add enough water to juice, if needed, to equal 1 cup. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, about 8 minutes.
Dissolve the cornstarch in the water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken, then sprinkle with the almonds. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.
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Baked Pineapple Chicken
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed
salt and ground black pepper, to taste
1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
1/2 cup honey
2 tablespoon cider vinegar
2 tablespoon soy sauce
4 teaspoons curry powder
1-1/2 to 2 teaspoons Tabasco sauce
2 teaspoon cornstarch
2 tablespoon water
1/3 cup sliced almonds
Preheat oven to 450 degrees F. Pat the chicken dry with paper towels, then season with salt and pepper. Lay the chicken in a 9 by 13-inch baking dish coated lightly with vegetable oil spray.
Drain the pineapple chunks, reserving juice. Add enough water to juice, if needed, to equal 1 cup. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, about 8 minutes.
Dissolve the cornstarch in the water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken, then sprinkle with the almonds. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.
* Baked White Rice
1 cup white rice
1 cup white rice
2 cups boiling water
dash of salt
Preheat oven to 350 degrees F. Lightly spray a 1-1/2 qt. casserole with vegetable spray. Add rice and salt to casserole, pour boiling water over rice. Stir with a fork until evenly combined. Cover and bake for 25- 30 minutes until water is all soaked up. Remove from oven and place aside to cool slightly, leaving cover on. Fluff with a fork and serve!
