02 April 2008

Pineapple Baked Chicken

I got this recipie at cooks.com , but I doctored it to meet my tastes and needs.

2 lbs. chicken breasts (4 breasts)
2 tbsp. melted butter
1/2 tsp. salt
1/8 tsp. pepper


8 3/4 oz. can drained, crushed pineapple or pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375 degrees. In ungreased 9" square baking pan, place chicken pieces skin side up. Brush with melted butter; sprinkle with salt and pepper. Bake for 30 minutes. Prepare glaze; pour over chicken. Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.
To prepare with drumsticks and thighs: Bake 20 to 30 minutes after glazing. Wings: Bake 10 to 20 minutes after glazing.

I added the cinnamon to this recipie and used honey instead of the brown sugar. Plus I used about a dozen pieces of chicken tenderloin instead of the chicken breasts. I cut the recipie in half and poured it over top frozen tenderloin pieces and baked. They don't take as long to cook and if you start with them thawed, it takes even less time!! Plus I like it with cinnamon and I added about 1/2 a teaspoon to it.

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