Preheat oven to 325°F. Spray a large baking pan with cooking spray. Rinse chicken, pat dry. Place chicken skin-side up in baking pan, pour melted butter over chicken. Sprinkle chicken with salt, pepper and ginger. Top with diced celery and water chestnuts.
Bake for 20 min or until lightly browned. Drain pineapple juice and peach juice into a large cup, blend in brown sugar, water, soy sauce, vinegar and cornstarch. Pour mixture over chicken in pan.
Continue baking for 45 min or until chicken is fully cooked. Top with pineapple chunks, peach slices and red pepper slices.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.