5 Points Plus - Pineapple and Honey Glazed Chicken

Recipe by mariposa13
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup canned crushed pineapple in juice
  • 2
    tablespoons soy sauce, reduced sodium
  • 2
    tablespoons honey
  • 2
    tablespoons lime juice
  • 1
    tablespoon ginger, fresh grated
  • 1
    shallot, minced
  • 1
    small jalapeno pepper, preferably red, seeded and minced
  • 1
    (4 lb) chicken, skinned, and cut into 8 pieces
  • 12
    teaspoon cornstarch
  • 2
    teaspoons water
  • 1
    tablespoon parsley, chopped fresh
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DIRECTIONS

  • Combine pineapple, soy, honey, lime, ginger, shallot, and jalapeno in large bag; add chicken and marinade at least 4 hours.
  • Preheat oven to 375*F.
  • Place rack in large roasting pan.
  • Remove chicken from marinade and place on rack. Reserve the marinade.
  • Bake chicken until browned, about 45 minute.
  • Baste with marinade twice during first 25 min of cooking.
  • Stir cornstarch and water in small bowl until smooth.
  • Transfer chicken to platter; keep warm.
  • Remove rack from roasting pan; use spoon to skim fat off pan juices.
  • Por pan juices into small saucepan on medium heat.
  • Cook until juices reduce by half (~2min).
  • Add cornstarch mixture and cook, stirring constantly, until bubbles and thickens.
  • Stir in parsley. Serve chicken with the sauce.
  • 5 PP yields 1 piece chicken with 2 tbsp sauce.
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