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Pineapple-Orange Chicken
Recipes
Pineapple-Orange Chicken
4 servings
40 minutes total (Active 20 minutes)

Ingredients

  • 1 orange, for zest/juice
  • ¼ cup green onions, finely chopped
  • ½ teaspoon fresh jalapeño pepper, finely chopped
  • 3 tablespoons unsalted butter
  • 18 round garlic butter crackers, crushed
  • ½ cup walnut pieces
  • 2 tablespoons dark brown sugar
  • 4 chicken fillets (about 1 ½ lb)
  • 1 teaspoon Caribbean (or jerk) seasoning
  • 1 (8-oz) can crushed pineapple, undrained

Prep

  • Preheat oven to 400°F.
  • Zest/grate orange peel (no white, 1 teaspoon); squeeze orange for juice (½ cup).
  • Chop onions. Remove seeds from pepper, then chop ½ pepper; wash hands.

Steps

    1. Preheat oven to 400°F. Zest/grate orange peel (no white, 1 teaspoon); squeeze orange for juice (½ cup). Chop onions. Remove seeds from pepper, then chop ½ pepper; wash hands.
    2. Melt butter. Use 1 tablespoon of the butter to coat 13- x 9-inch baking dish. Crush crackers (1 cup); place in small bowl and combine with remaining 2 tablespoons butter, walnuts, sugar, and onions.
    3. Place chicken in baking dish; sprinkle with jerk seasoning. Top chicken with cracker mixture; bake 18–20 minutes or until chicken is 165°F.
    4. Combine in small saucepan: pineapple, orange juice, zest, and jalapeño pepper; cook on medium 3–4 minutes or until liquid has reduced by about one-half. Serve sauce with chicken.

Amount per ¼ recipe serving: Calories 510, Total Fat 26g, Sat Fat 8g, Trans Fat 0g, Chol 115mg, Sodium 290mg, Total Carb 30g, Fiber 2g, Sugars 19g, Protein 38g, Calc 6%, Vitamin A 8%, Vitamin C 45%, Iron 15%