Pineapple Chicken

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
41
min.
Servings

6 servings

What You Need

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Make It

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  • Drain pineapple, reserving juice. Dissolve cornstarch in 2 Tbsp. reserved juice; set remaining juice aside for later use. Cook chicken in Dutch oven or deep large skillet on medium heat 5 min. or until evenly browned, turning occasionally. Stir in dressing, remaining pineapple juice, pineapple chunks, sugar, cloves, cinnamon stick and bay leaves. Cover; cook 20 min. on medium-low heat or until chicken is done (165ºF).
  • Meanwhile, cook bacon in medium skillet until crisp; drain. Return bacon to skillet. Add ham, onions and garlic; cook on medium heat 5 to 8 min. or until onions are golden brown, stirring frequently.
  • Add cornstarch to chicken mixture; cook and stir 1 min. or until sauce is slightly thickened. Discard cloves, cinnamon stick and bay leaves. Reserve 1/2 cup bacon mixture. Add remaining to chicken mixture; mix well. Serve topped with reserved bacon mixture and parsley.

Serving Suggestion

Serve with hot cooked rice.

Variation

Prepare using 6 small boneless skinless chicken breasts (1-1/2 lb.), reducing the initial chicken cooking time to 15 min. or until done (165ºF).

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 14g
Saturated fat 3.5g
Cholesterol 85mg
Sodium 690mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 20g
Protein 28g
   
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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