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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from a recipe from a Light Cooking Cookbook. Add this one to your low fat, low cal. low cholesterol recipe archive. Ingredients:
1 (20 ounce) can pineapple |
ginger, curry powder, garlic powder |
1/4 teaspoon ground red pepper |
1 teaspoon cornstarch |
approx. 4 boneless skinless chicken breast |
olive oil, for drizzling |
shredded coconut and green onion |
Directions:
1. Preheat oven to 400 degrees.
2. Drain pineapple juice into a measuring cup.
3. Combine spices into a small bowl.
4. Stir 1/4 teaspoon of spice mixture and cornstarch into pineapple juice and set aside.
5. Sprinkle remaining spice mixture over chicken.
6. Drizzle olive oil onto chicken.
7. Place on a pan and bake for 15 minute.
8. Add pineapple and bake an additional 5 minutes.
9. Microwave the pineapple juice mixture for 2-4 minutes until sauce boils and thickens.
10. Arrange chicken and pineapple onto plates (I made a bed of rice and put the pineapple and chicken on top).
11. Spoon with pineapple sauce, sprinkle with coconut and green onion.
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