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Pineapple Cranberry Chicken

Pineapple Cranberry Chicken

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
LEICHELLE

LEICHELLE

A tongue-tantalizing poultry dish that gives chicken the new life you've been looking for!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 47.5 g
  • 95%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
  3. Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JANIHOOK
53

JANIHOOK

12/4/2003

This was a fun recipe to try. I used chicken breast tenders, and added some chicken broth to the sauce (I stirred the cranberries and pineapple together instead of layering) and put it in the oven and then had to rush out of the house. OOPS! Well, that was ok. It was awesome! The sauce got thick and sticky. I loved it. The chicken was so tender and juicy. We won't have it every week, because it is a very memorable flavor. I will save it for special occasions.

CHEF MARY
46

CHEF MARY

12/4/2003

I seared the chicken breasts too so they wouldn't look so anemic. I don't know if you really need 4 POUNDS of chicken, I used about 2 pounds. Very good, a little overcooked at 45 minutes -- will reduce to 30 minutes next time. Served over jasmine rice with a side of green beans. Whole family loved it. Very easy to prepare on a working day.

MISS SNOOP
27

MISS SNOOP

11/15/2003

This sounds very much like a recipe I had years ago that called for sausages and could be served in a chafing dish. It was always a great success. I now plan to serve this(thanks for the memory kicker)along with other buffet items at our "Let's celebrate Christmas" we're hosting on Nov 30/03 using chunks in place of whole breasts and will pick up the suggestion of one of your contributors to lightly brown the chicken breasts first. Can't be too careful about chicken that is not fully cooked. Happy Thanksgiving America from a Canadian friend.

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