Baked Chicken with Pineapple

Jean’s second dish is Baked Chicken with Pineapple. Chicken goes well with pineapple. The pineapple juice helps to tenderize the chicken.

The chicken turned out to be slightly on the sweet side as Jean added a lot more candied ginger than stated in the recipe to the dish. Jean loves candied ginger, so do I. Check out the goodness of candied ginger here.

Ingredients

• 1 teaspoon dried rosemary
• salt and pepper to taste
• 3 to 4 lbs chicken parts or split breast, boneless and skinless
• 10 to 12 green onions, chopped
• 1 cup pineapple juice
• 2 teaspoons finely chopped candied ginger
• 1 small can of sliced pineapples, halved

Instructions

Preheat the oven to 375F.

Combine the salt, pepper and rosemary (crushed by hand to bring out the flavour) in a small bowl.

Rub the dry mix onto the chicken parts thoroughly. Place the chicken in a shallow baking pan, lined with parchment paper.

Sprinkle the chicken with chopped green onions.

In another bowl, mix the pineapple juice with the chopped candied ginger.

Pour the pineapple mixture over the chicken. Bake, uncovered in the 375F oven for 30 to 45 minutes, depending on the size of the chicken pieces.

Baste the chicken with the pan juices several times.

About 10 to 15 minutes before the chicken is done, arrange the pineapple halves on the chicken pieces. Return to oven and bake until the chicken is done.

The chicken is moist, sweet and rich with ginger flavour. It will go well with steam rice, especially with the pan juice. Jean, thank you for sharing. Your courage to share dishes which you have not try before is very admirable.

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