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From our Popular Recipe results for Pineapple Chicken
Low Fat Pineapple Chicken and Rice Bake Recipe – Category: Low-Fat
- 2 pounds meaty chicken pieces, skinned, breasts, thighs, and , drumsticks
- 1/2 cup chopped onion, 1 medium
- 1 large red sweet pepper, cut into 3/4-inch squares
- 8 ounces pineapple chunks, juice pack
- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons soy sauce
- 1/8 teaspoon ground cloves
- 2/3 cups long grain rice
- 1 cup chicken broth
- fresh parsley sprigs, or paprika
- Place chicken pieces, onion, and sweet pepper into a large plastic bag set in a deep bowl.
- Stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves in a small mixing bowl.
- Pour pineapple mixture over chicken mixture in bag.
- Seal bag.
- Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
- Before baking, drain chicken, reserving marinade and vegetables.
- Set chicken aside.
- Place uncooked rice in a 2-quart rectangular baking dish.
- Stir chicken broth and reserved marinade-vegetable mixture into rice.
- Top with chicken pieces.
- Cover with foil.
- Bake in a 375°F oven about 1 hour or till chicken is tender and no longer pink and rice is tender.
- Garnish with parsley sprigs or sprinkle with paprika.
- Makes 6 servings.
- Nutrition facts per serving: 268 cal , 5 g total fat 1 g sat fat, 61 mg cholesterol, 531 mg sodium, 31 g carbohydrate , 1 g dietary fiber, 23 g pro
- Daily Value: 13% vitamin.
A, 84% vitamin.
C, 14% iron.
- Food exchanges: 1/2 vegetable, 1/2 fruit, 1 bread, 2 1/2 meat.
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