Pineapple Chicken
- 7 Tbsp. Worcestershire sauce
- 2 Tbsp. soy sauce
- 1 small onion, grated
- 1/8 tsp. ginger
- 6 to 8 boned chicken breasts
- cornstarch
- 1 large can chunk pineapple with juice
- 1/2 lemon, juiced
- rice
- 1/2 c. orange juice (I increase for moisture)
- Combine first 4 ingredients.
- Marinate chicken pieces 2 hours or overnight in Ziploc bag.
- Shake drained chicken in cornstarch (only need a small amount to just dust the chicken).
- Place in buttered baking dish.
- Bake at 400u0b0 for 30 minutes.
- Combine marinade, pineapple and juice, juice of lemon and orange juice. Pour over chicken and continue baking 1 hour at 350u0b0.
- Serve with rice.
- Will thicken as baking.
- Overcooking will result in less liquid.
- I add extra orange juice.
worcestershire sauce, soy sauce, onion, ginger, chicken breasts, cornstarch, pineapple, lemon, rice, orange juice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=789185 (may not work)