Baked Pineapple Chicken

• 1/4 cup chicken broth
• 3 tablespoons soya sauce
• 1 teaspoon ground ginger, divided
• 2 bone-in skinless chicken breasts
• 1 (8 ounce) can unsweetened pineapple, undrained
• 1 teaspoon cornstarch
• 2 tablespoons orange marmalade
• 1 teaspoon lemon juice

1. In a large resealable bag combine broth, soya sauce and half of ginger.
2. Add chicken.
3. Seal and turn to coat; refrigerate for 2 hours turning occasionally.
4. Drain pineapple, reserving 1/2 cup juice.
5. Set aside 1/2 cup pineapple.
6. (refrigerate remaining juice and pineapple for a later use) In a saucepan combine cornstarch and reserved pineapple juice until smooth.
7. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger.
8. Bring to a boil; cook and stir for a couple minutes until thickened.
9. Drain chicken and discard marinade.
10. Place chicken in greased 9 inch glass baking dish.
11. Top with pineapple mixture.
12. Bake uncovered at 350 for 45 minutes approx or until juices run clear.

chicken broth, soya sauce, ground ginger, chicken breasts, unsweetened pineapple, cornstarch, orange marmalade, lemon juice

Taken from www.food.com/recipe/baked-pineapple-chicken-45740 (may not work)