Pineapple Cranberry Chicken Recipe -
Pineapple Cranberry Chicken Recipe
  • READY IN 45 mins

Pineapple Cranberry Chicken

Recipe by  

"A tongue-tantalizing poultry dish that gives chicken the new life you've been looking for!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
  3. Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2003

This was a fun recipe to try. I used chicken breast tenders, and added some chicken broth to the sauce (I stirred the cranberries and pineapple together instead of layering) and put it in the oven and then had to rush out of the house. OOPS! Well, that was ok. It was awesome! The sauce got thick and sticky. I loved it. The chicken was so tender and juicy. We won't have it every week, because it is a very memorable flavor. I will save it for special occasions.

Most Helpful Critical Review
Apr 14, 2009

This dish was OK but something was missing. It is kind of bland and needs something to round out it's flavor.


141 Ratings

Dec 04, 2003

I seared the chicken breasts too so they wouldn't look so anemic. I don't know if you really need 4 POUNDS of chicken, I used about 2 pounds. Very good, a little overcooked at 45 minutes -- will reduce to 30 minutes next time. Served over jasmine rice with a side of green beans. Whole family loved it. Very easy to prepare on a working day.

Nov 15, 2003

This sounds very much like a recipe I had years ago that called for sausages and could be served in a chafing dish. It was always a great success. I now plan to serve this(thanks for the memory kicker)along with other buffet items at our "Let's celebrate Christmas" we're hosting on Nov 30/03 using chunks in place of whole breasts and will pick up the suggestion of one of your contributors to lightly brown the chicken breasts first. Can't be too careful about chicken that is not fully cooked. Happy Thanksgiving America from a Canadian friend.

Nov 13, 2003

This recipe was great, but next time I make it I think I will sear the chicken in a pan before baking it. Tasted great and it was healthy!!

Nov 12, 2003

The whole family loved this dish, and it was economical, fast, and simple to make. It would be good around the holidays also. This dish would be suitable for company. I served it with mashed potatoes and italian green beens.

Dec 04, 2003

This is a very easy dish. My children loved the fruity flavor, and it tasted nice with buttery basmati rice as a side dish. Next time, I will add a bit of chicken broth to warm up the sauce a bit.

Nov 14, 2003

I tried this last night on a whim and loved it! It's incredibly easy and fast to prepare. I served it with Brussels sprouts and wheat rice pilaf, both complimented the chicken nicely. I think the next time I make it I might add some chopped red onion just for an added kick. Oh, and it passed the boyfriend test with flying colors!


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 47.5 g
  • 95%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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