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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.

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
, 1 Vegetables , 1/2 Fruits , 1/2 Other Carbs , 1 Starch , 4 1/2 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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Ingredients Directions
  1. Place oven rack on the bottom slot. Preheat oven to 475 degrees F. Spray a nonstick baking pan with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.

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