Monday, June 20, 2011

Hawaiian Baked Chicken

A few nights ago I planned on just having a grab-whatever-you-can-find type of dinner because I had a softball game at 6:15 pm and I wasn't sure if we'd want to eat before or after the game. Basically it was a "good luck" kind of night.

Well when my softball game was canceled because of bad weather, that left us home all evening with no dinner planned. I decided to make chicken but our grill was out of propane so we couldn't grill it. I wanted to bake it but didn't feel like having boring old chicken. I looked in my stock pile to find a few cans of pineapple and some low sodium soy sauce. There must be some kind of "Hawaiian" chicken type recipe out there?!?!

So I found this recipe on which I LOOSELY based my concoction off of. It turned out really good! The chicken was super tender from the marinade and full of flavor. The husband isn't a big fan of cooked pineapple and is kind of a pineapple snob after eating fresh pineapple on the Road to Hana in Hawaii - but I liked it!

Hawaiian Baked Chicken

4 boneless, skinless chicken breasts
1/4 cup low sodium soy sauce
1/2 cup pineapple chunks, reserve juice
1/2 cup juice from pineapple
1/2 white onion, chopped
2 cloves garlic, minced
1/2 tsp freshly ground black pepper

Place chicken breasts in a shallow pan or 9x13 pan. In a seperate bowl, mix together remaining ingredients. Pour over chicken breasts and allow to marinate for at least 30 minutes.

Preheat oven to 350 degrees. Put dish with chicken in marinade in oven for 45 minutes or until chicken is thoroughly cooked. Serve chicken with pieces of cooked chicken.

Makes 4 servings.

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