Chicken And Pineapple Casserole Recipe


Health IndexAverageServings10
Main IngredientInterest Group


 Broiler fryer2 , quartered
 Salt2 Tablespoon, divided
 Melted butter/Margarine1 Tablespoon
 Sliced pineapple in syrup1 Can (10 oz)
 Yams in syrup2 Can (20 oz)
 Cornstarch3 Tablespoon
 Lemon juice1⁄4 Cup (4 tbs)
 Dry mustard1⁄2 Teaspoon
 Ginger1⁄2 Teaspoon
 Instant minced onion2 Teaspoon
 Currant jelly1⁄2 Cup (8 tbs)
 Maraschino cherries8 (With Stems)

Nutrition Facts

Serving size

Calories 546 Calories from Fat 259

% Daily Value*

Total Fat 29 g44.2%

Saturated Fat 8.6 g43%

Trans Fat 0 g

Cholesterol 139.3 mg

Sodium 1302.2 mg54.3%

Total Carbohydrates 36 g12%

Dietary Fiber 1.4 g5.7%

Sugars 21.4 g

Protein 34 g67.6%

Vitamin A 152.6% Vitamin C 19.6%

Calcium 3.3% Iron 12.3%

*Based on a 2000 Calorie diet


Sprinkle chicken quarters with 1 1/2 teaspoons salt.
Place skin side up in shallow 3 quart casserole.
Brush with melted butter or margarine.
Bake in moderate oven (375°) for 45 minutes.
While chicken is baking, prepare sauce.
Drain syrup from pineapple and yams into saucepan.
Add cornstarch, lemon juice, remaining 1/2 teaspoon salt, dry mustard, ginger and instant minced onion.
Stir until cornstarch is well blended.
Add currant jelly.
Cook, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat.
When chicken has baked for 45 minutes, remove from oven.
Add drained pineapple slices and yams.
Pour sauce over all.
Return to oven and bake 20 minutes longer, until chicken is tender.
Serve garnished with maraschino cherries.