Recipe by KitchenKelly
A variation of an existing recipe. I usually serve it on a bed of white rice.
Top Review by CulinaryQueen
PAC Fall 2007 - I'm sorry Kelly, but we really weren't too crazy about this. The chicken was quite tender, but for some reason, seemed dry. My DH said it seemed like there were too many flavors fighting one another and the combination just didn't work. The sauce also seemed to have a dry grainy texture to it. I didn't serve it over rice, but maybe that would have made a difference. However, even though we didn't like the flavor, we thought it looked really good! ;)
- 4 boneless skinless chicken breasts
- 1⁄2 teaspoon ground ginger
- 1 teaspoon paprika
- 1 tablespoon onion powder
- 1 1⁄4 tablespoons garlic salt
- 1⁄2 cup ketchup
- 1⁄4 cup reduced sodium soy sauce (I usually use a little less than 1/4 cup)
- 1 (20 ounce) can pineapple chunks in juice
- 1⁄4 cup brown sugar
Directions See How It's Made
- Preheat oven to 400°F and spray a 9 inch square baking dish with cooking spray.
- Cut each breast into 3 or 4 pieces and arrange on the bottom of the baking dish.
- In a bowl, mix together ginger, paprika, onion powder and garlic salt.
- From the can of pineapple chunks, add 1/4 cup of pineapple juice to the spice mixture.
- Brush half of mixture over exposed sides of chicken breasts and place in oven for 15 minutes.
- Turn over chicken and brush other side with remaining spice mixture and bake another fifteen minutes.
- Meanwhile, mix together pineapple chunks, remaining pineapple juice, ketchup, soy sauce and brown sugar.
- Pour sauce over chicken and bake about 25-30 minutes.