Best Lemon Pineapple Baked Chicken Recipes

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.

LEMON CHICKEN

Steps:

• In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.

LEMON PINEAPPLE CROCK POT CHICKEN

Steps:

• Separate pineapple chunks from juice-- place chunks in refrigerator to be served as a side dish with the meal.
• Combine pineapple juice, garlic, cornstarch, Worcestershire, mustard, thyme (or rosemary), salt, pepper, and lemon juice; set aside.
• Place peeled, cubed sweet potatoes in bottom of crock pot, and lay chicken breasts on top.
• Pour juice mixture over chicken and potatoes.
• Cover and cook 4 hours on High, or 8 hours on Low (assuming chicken is frozen); reduce cooking time if chicken is thawed.
• Remove chicken and sweet potatoes from juices, and place in separate serving dishes; keep warm.
• Thicken juices on stove top using cornstarch to make a gravy.
• (Don't forget to put the chilled pineapple chunks on the table!).
• SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.

PINEAPPLE BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Arrange chicken in a single layer in a baking dish.
• Mix together pineapple, brown sugar, lime juice, mustard and soy sauce. Pour evenly over chicken.
• Cover and bake for 45 to 55 minutes. Uncover and bake an additional 10 to 15 minutes or until chicken is done.

LEMON-PINEAPPLE BAKED CHICKEN

Steps:

• 1. Drain pineapple; combine the juice with garlic, cornstarch, worcestershire sauce, mustard and rosemary, then set aside.
• 2. Arrange chicken in shallow pan, skin side up; sprinkle with salt.
• 3. Broil until browned.
• 4. Stir the sauce and pour over the chicken; bake at 350 degrees for about 25 minutes, depending on thickness of chicken.
• 5. Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer - Serve over rice.

CHICKEN WITH PINEAPPLE

Steps:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

PINEAPPLE BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts).
• Brush with butter.
• Sprinkle with salt and pepper.
• Bake at 375°F for 30 minutes.
• Prepare glaze.
• Pour over chicken breasts.
• Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.