Directions:
- 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. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.2 Kcal (1173 kJ) | ||
| Calories from fat | 114.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.77g | 20% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 2088.79mg | 87% | |
| Potassium | 389.1mg | 8% | |
| Total Carbs | 20.63g | 7% | |
| Sugars | 10.87g | 43% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 21.84g | 44% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 1.5mg | 9% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 167.65 Kcal (702 kJ) | ||
| Calories from fat | 68.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 20% | |
|---|---|---|---|
| Cholesterol | 44.78mg | 25% | |
| Sodium | 1249.76mg | 87% | |
| Potassium | 232.81mg | 8% | |
| Total Carbs | 12.34g | 7% | |
| Sugars | 6.5g | 43% | |
| Dietary Fiber | 0.82g | 5% | |
| Protein | 13.07g | 44% | |
| Vitamin C | 5.6mg | 16% | |
| Iron | 0.9mg | 9% | |
| Calcium | 23.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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