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Pineapple Barbecued Chicken Recipe
|Crushed pineapple||1 Can (10 oz), in its own juice|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Broiler fryer chicken||1|
|Cold water||1⁄4 Cup (4 tbs)|
|Cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 4408 Calories from Fat 2046
% Daily Value*
Total Fat 227 g349%
Saturated Fat 64.9 g324.5%
Trans Fat 0 g
Cholesterol 1124.9 mg
Sodium 3971.2 mg165.5%
Total Carbohydrates 291 g97.1%
Dietary Fiber 4.4 g17.5%
Sugars 84.6 g
Protein 292 g584.3%
Vitamin A 42.2% Vitamin C 113.3%
Calcium 21.8% Iron 112.6%
*Based on a 2000 Calorie diet
Place chicken skin side down, in a shallow roasting pan; top with half the pineapple mixture.
Bake in preheated 375Â° F oven 30 minutes.
Turn chicken; top with remaining pineapple mixture and bake 30 minutes longer, or until chicken is tender.
Remove chicken to a platter; keep warm.
Skim fat from liquid in baking pan.
Mix cornstarch and water; stir into liquid in pan.
Stirring constantly, bring to a boil over medium heat; boil 1 minute.
Spoon sauce over chicken and serve with rice.