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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Gingered Pineapple Chicken

Source: Recipe from the Passover Lite Kosher Cookbook, ©1996 by Gail Ashkanazi-Hankin. Recipe submitted by Marilyn Helton.

Chicken cooked in a delightful gingered pineapple dressing.

Rating:
Prep Time:	15 minutes
Cook Time:	40 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	246.8

Total Carbs	23.2 g

Dietary Fiber	3.7 g

Sugars	12.2 g

Total Fat	2.1 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	809.9 mg

Protein	32.2 g

Sodium	181.3 mg

Dietary Exchanges 2.1 Fat, 0.8 Vegetables, 0.5 Fruits, 0.3 Other Carbs, 0.6 Starch, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp ground ginger 24.0
24 oz boneless skinless chicken breasts 1.0
1 each cooking spray 3.0
3 each Sweet Potatoes, orange, fresh, medium, 5" x 2", FDA 3.0
3 each Carrots, fresh, large, 7 1/4" - 8 1/2" long 0.5
0 1/2 each chopped green bell peppers 0.5
0 1/2 cup fresh diced pineapple 1.0
1 cup fresh chopped celery 1.0
1 cup pineapple juice 1.0
1 cup low fat unsalted chicken broth 0.5
0 1/2 tsp garlic powder 0.5
0 1/2 tsp ground ginger

Directions

Place oven rack on the bottom slot. Preheat oven to 475 degrees F. Spray a nonstick baking pan with cooking spray and set aside.
In a plastic bag, combine the ginger with the cake meal. Drop 2 pieces of chicken at a time into the bag and shake to coat. Arrange coated chicken in a single layer on prepared baking ban and bake for approximately 10 minutes on each side, or until lightly browned.
Meanwhile, slice the vegetables and transfer them to a large baking dish. Remove the chicken from the oven and place in baking dish with the vegetables.
Combine the pineapple juice, chicken broth, garlic powder, and ginger; pour over the chicken and vegetables. Reduce oven heat to 350 degrees F and bake for 30 minutes or until the vegetables are tender and chicken is no longer pink. Serve on a large platter with the chicken in the middle, surrounded by vegetables.