We had this for supper last night and it makes enough for another night. I served this with rice and green beans. The leftover rice was mixed into the remaining chicken. Will try making this dish with the rice and chicken together to make it a one dish recipe except for the vegetable.
Ingredients:
4 boneless and skinless chicken breasts
1 teaspoon Watkins Ginger
1 teaspoon Watkins Paprika
1 teaspoon onion powder
1 teaspoon garlic salt
3 tablespoon cider vinegar
1 cup ketchup
1/8 cup soy sauce – can use up to 1/4 cup
1 can crushed pineapple in syrup (20 ounce can)
1/4 cup brown sugar
Directions:
Arrange chicken pieces in a single layer in a 9 x 13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well.
Brush 1/2 of above mixture over the chicken pieces and bake in the oven for 15 minutes.
Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer.
Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time us up, spoon the pineapple/soy sauce mixture over the chicken. Bake for another 30 minutes. Serve while hot.
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