Tropical Pineapple Chicken

Tropical Pineapple Chicken

12

"Baked chicken, coated with a lemon-pineapple sauce makes this dish taste tropical."
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Ingredients

1 h servings 150 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the pineapple (with juice/ liquids), SPLENDA(R) Granulated Sweetener, lemon juice and dry mustard in a small bowl. Mix all together. Place chicken breasts in a lightly greased 9x13 inch baking dish. Spread the pineapple mixture over the chicken. Bake in the preheated oven for 50 to 60 minutes.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 prepared chicken breast, 1 1/2 tablespoons sauce

Reviews

12
  1. 14 Ratings

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Most helpful positive review

I altered this recipe a little and it was amazing! 3 chicken breasts, can of pineapple chunks w/ juice, 3/4 cup soy sauce, garlic powder, black pepper, seasoning salt, and brown sugar to your li...

Most helpful critical review

This was an interesting meal but very GOOD! I would definitly try it again!

I altered this recipe a little and it was amazing! 3 chicken breasts, can of pineapple chunks w/ juice, 3/4 cup soy sauce, garlic powder, black pepper, seasoning salt, and brown sugar to your li...

Great as the chicken, but I tried it a second time using Tilapia filets (about 20 mins. in the oven). Unbelievable! I liked it even better, the fish is very mild and the pineapple sweet/tang is ...

I made some changes like others did. I added 3 Tablespoons Honey, 3 oz package Melissa's Dried Lemon Peels, 1 Tablespoon Garlic Powder, 1/2 Tablespoon Onion Powder, 3/4 cup Low-Sodium Soy Sauce ...

Actually was going to make something else and had chicken marinating in teriyaki sauce for about an hour, then changed my mind, rinsed the chicken, and followed directions. I served it with whit...

Needs something else to make it great.

I don't do artificial sweetner so I suppose I should have gone looking for the recipe that the author said inspired this one. But I didnt, I wanted pineapple chicken and this looked like a good ...

I enjoyed this. I first marinated the chicken in teriyaki sauce. Then when I made the pineapple sauce, I used only 1/4 cup Splenda. I don't think the chicken needs to cook for 50 minutes.

We really enjoyed this. It was easy to prepare and I made a couple small additions to please my family's tastes. First, I marinated in light pineapple juice with a squeeze of lime juice, along ...

Cooked in a pan instead of baking in the oven. Added 2tbsp minced garlic, 1/3 cup light soy sauce, reduced the splenda to 1/4 cup & served over jasmine rice. Delicious!!