Tropical Chicken Breasts

4 boneless, skinless chicken breast halves, partially thawed
1 can (8 oz.) can pineapple tidbits
1/4 cup water
2 T. lemon or orange marmalade
1 T. + 1 tsp. ketchup
1 T. soy sauce
1 T. cider vinegar
1 T. light brown sugar
1 T. cornstarch
1/4 tsp. salt
1.8 tsp. pepper

Preparation -
Spray a shallow microwave safe baking dish, about 8" or 9" round or square, with non-stick cooking spray. Slice the chicken into pieces, about 3/4" to 1" wide and about 2" long. Place the chicken in the prepared baking dish. Drain the pineapple, and reserve the juice. Stir the pineapple tidbits into the chicken pieces. In a deep microwave safe bowl or 2 cup measuring cup, whisk the pineapple juice, water, marmalade, ketchup, soy sauce, vinegar, brown sugar, cornstarch, salt and pepper together. Microwave on high power for 3 to 5 minutes, or until the mixture is thickenened, stopping to stir once or twice. Pour the mixture into the baking dish over the chicken and pineapple. Cover with waxed paper and microwave on high power for 6 to 8 minutes or until the chicken is fully cooked and tender when pierced with a fork. (Stir after 3 minutes, and, if your microwave does not have a turnatable, rotate the dish too.) Let stand for about 2 to 3 minutes before serving. Serve over hot cooked rice or noodles.

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This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

Tropical Chicken Breasts

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