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Main dishes

Pineapple Chicken

Pineapple Chicken recipe
photo by:kraft
time
prep:
15 min
total:
41 min
servings
total:
6 servings
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What You Need

1
can   (20 oz.) pineapple chunks in juice, undrained
1
Tbsp.  cornstarch
1
 broiler-fryer chicken (3 lb.), cut into pieces, skin removed
1/2
cup  KRAFT Balsamic Vinaigrette Dressing
2
Tbsp.  brown sugar
4
whole  cloves
1
 cinnamon stick
2
 bay leaves
6
slices  OSCAR MAYER Bacon, cut into 1/2-inch pieces
15
slices  OSCAR MAYER Deli Fresh Honey Ham, chopped
1
 onion, chopped
3
cloves  garlic, chopped
2
Tbsp.   chopped fresh parsley

Make It

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.

Kraft Kitchens Tips

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).
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