Monday, January 4, 2010
Tonight I made a variation of a recipe called Orange Marmalade Chicken, improvising with the ingredients I had on hand. The result was sweet, tangy, and tropical. I'd definitely make it again!
Recipe: Pineapple Chicken
6 chicken breasts (I used tenders)
Half of a large can of pineapple rings (reserve some of the juice)
1/4 cup pineapple preserves
1/4 cup honey
1 tsp ginger
1 cup rice
Maraschino cherries to taste
Place chicken in 9" x 13" Pyrex casserole dish and cover with the preserves, pineapple rings, honey, and ginger. Pour in some of the pineapple juice, then add the rice. Bake for approximately 50 minutes at 350 degrees, adding the cherries during the last ten minutes.