PINEAPPLE CHICKEN

Preparation Time:  5 Minutes                                

Cooking Time:  20 Minutes

Make Ahead:  You can prepare the
marinade up to 12 hours ahead and
refrigerate until ready to use.

Serves 6

Saffron Rice is an excellent side dish
to this tasty chicken entree.

SHOPPING LIST

Chicken, Pineapple Juice, Italian Vinaigrette Salad Dressing

INGREDIENTS

6 skinless, boneless, chicken breasts (about 5 ounces each)
1 bottle of italian vinaigrette salad dressing (16 ounce size)
1 can pineapple juice (12 ounce size).

  1. Arrange the chicken in a large shallow baking dish and pierce the meat with a fork.
  2. Combine the salad dressing and pineapple juice in a medium bowl and pour over the chicken.  Chill until ready to cook (at least 15 minutes).
  3. Preheat the broiler and tear off a piece of aluminum foil that is twice as long as the broker pan and plan on the pan.  arrange the chicken on the foil and pour about 12 cup of the marinade over the chicken.
  4. Seal the foil and broil for 15 minutes.  Open the foil and broil until the juices run clear when the chicken is pierced with a knife (about 5 minutes).

VARIATION

You can use orange or grapefruit juice instead of the pineapple juice.

EXPRESS COOKING

You can turn the leftovers into a great salad.  Arrange the sliced leftover chicken on some greens and then drizzle with a vinaigrette dressing.

MONEY SAVING TIPS

Make your own italian vinaigrette and save money.  Mix 1/2 cup of wine vinegar and 1 1/2 cups of oil.  Add 1/2 teaspoon each of dried oregano, basil and minced garlic.

         

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