Wednesday, May 27, 2009

Budget Friendly Meal #6: Pineapple Chicken with rice and rabe

I found this recipe on I was looking for an interesting way to bake chicken with pineapple. After reading all of the positive reviews, I decided it was worth a try. And it was delicious! So much so that I wanted to share it, here. The meal is complete when served with brown rice (kashi would also be great) and steamed broccoli rabe. I also plated it with the chicken pan juices drizzled on top of the rice. It is a simple dinner to make and sure to please almost everyone!

4 chicken breasts
2 tablespoons butter or margarine melted or olive oil
1/2 teaspoon salt
1/8 teaspoon pepper


3/4 cup Crushed pineapple drained, from 8-3/4 oz can
1 cup brown sugar firmly packed
1/4 cup fresh lemon juice
2 tablespoons brown mustard
1 teaspoon soy sauce (wheat free if desired)
Preheat oven to 375. In an ungreased 9-inch square baking pan, place chicken breasts in a single layer. Brush with melted butter; sprinkle with salt and pepper. Bake at 375 for 30 minutes.
Meanwhile, prepare glaze by combining all the ingredients together and mixing well. Pour over chicken. Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.

To prepare with:
Thighs: After glazing bake 20 to 30 minutes.
Drumsticks: After glazing bake 20 to 30 minutes
Wings: After glazing bake 10 to 20 minutes

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