Prep 15 mins
Cook 40 mins
- 20 ounces pineapple chunks in juice
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 lemon, thinly sliced
- 6 chicken breast halves (Use 3 whole chicken breasts, split to make 6 halves)
- Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
- Set aside. Arrange chicken in shallow pan, skin side up.
- Sprinkle with salt. Broil until browned.
- Stir the sauce and pour over the chicken.
- Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
- Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.
- - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice.
Nice recipe, I used skinless breast, and although I was content with the sauce, next time I will add some ginger , brown sugar, cayenne, and maybe some cloves or all spice. Quick to make and clean up.....LOVE those especially during the week. Thanks for posting
This made my kitchen smell wonderful while it was cooking. I really like the flavor of the sauce but am disappointed by the texture of the skin once it was done. I think this is a great starting point for me to try a few of my own modifications to.
It's a really easy recipe to work with, and I know I'll make it again. But my husband and I both thought the sauce as is lacked something. I'm not exactly sure what, though. It definitely needs pepper and maybe something else. In checking a few recipe sites, I see that most similar recipes call for a variety of other spices (like ginger and a few others). I also thought the pineapple flavor was refreshing, but the lemon didn't really add much to the overall taste. So next time I'll leave out the lemon slices and just experiement with the sauce until I find a combination of spices that works for our taste buds.