Aloha Chicken & Pineapple
- 1 cup white rice
- 1 Tbsp canola oil
- 2 Tbsp honey
- 2 Tbsp balsamic vinegar
- 1 Tbsp soy sauce
- 1 tsp Dijon-style mustard
- 4 boneless, skinless chicken breast halves
- 1 (20 oz) can sliced pineapple in juice, pineapple drained and 1 Tbsp juice reserved
Cook rice according to package directions. Preheat oven to 400° F.
In small jar, combine reserved pineapple juice, oil, honey, vinegar, soy sauce and mustard; shake marinade well. Toss chicken with 3 Tbsp of marinade to coat, discarding chicken marinade when done.
Brush pineapple rings with other half of marinade, reserving leftover marinade.
Coat 2 large baking dishes with vegetable oil spray. Arrange chicken and pineapple rings in a single layer and bake for 8 to 10 minutes, until chicken's juices run clear. Before serving, brush chicken with leftover marinade and season with salt and pepper to taste.
Top rice with chicken and pineapple rings.Servings: 4
Submitted by: Recipe Group Member
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