Place chicken in a 12 cup shallow baking dish. Drain pineapple reserving 2 T
juice. Combine corn starch, reserved juice, sugar, soy sauce, vinegar, garlic, ginger &
pepper In a large saucepan. Cook over medium heat stirring constantly until sauce
thickens & bubbles. Pour over chicken. Bake in 400* oven for 30 minutes basting several
times. Turn chicken, spread with pineapple. Spoon sauce over all. Bake 30 minutes
longer or until chicken is tender.
May be served over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (387g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 65.8mg||20 %|
|Sodium 14151mg||488 %|
|Potassium 832.4mg||22 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 27.2g|
|Protein 52.7g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 337
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