- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 179.1
- Total Fat: 2.9 g
- Cholesterol: 65.7 mg
- Sodium: 139.6 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.5 g
- Protein: 26.4 g
Pineapple Chicken Breasts, BakedSubmitted by: AHAPPYLIFE
IntroductionBy all means, take a little extra time to thicken the juices - you won't be sorry. By all means, take a little extra time to thicken the juices - you won't be sorry.
3 boneless, skinless chicken breast halves
1 can (8oz) pineapple (crushed or tidbits), drained & juice reserved
1/2 onion, rough chopped
2 Tbsp honey
1 Tbsp balsamic vinegar
2 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp low sodium soy sauce
1 tsp sriracha hot chili sauce or more if you like it!
1/2 tsp mustard
2 tsp coconut oil (or the spray kind)
Fresh cracked pepper
I like to serve this with brown rice & broccoli.
Spread coconut oil around the pan or spray sides & bottom with spray oil. Mix all the wet ingredients & set aside. Cut breasts in half & place in pan, top with drained pineapple then chopped onions. Pour wet ingredients over chicken.
Bake 35-50 minutes or until done (depends on the size of the breasts). Remove, baste with juices, & cover with aluminum foil for about 10 minutes.
OPTIONAL: Remove the chicken & cover. Pour juices in a pan & reduce for more of a glaze & then pour back over chicken.
Serving Size: 6 (1/2 breast each)