Prep Time

30 min

Total Time

30 min

Calories per serving




Ingredients (8)
  • 1 can (20 oz.) DOLE® Pineapple Slices
  • 1 tsp. (each) ground ginger, curry powder and garlic powder
  • 1/4 tsp. cayenne pepper
  • 1 tsp. cornstarch
  • 4 skinless, boneless chicken breast halves
  • 1 tsp. vegetable oil
  • 1/4 cup (each) flaked coconut, slivered Dole Green Onions
  • Canned Crushed Pineapple in 100% Pineapple Juice
  1. Drain pineapple juice into a large measuring cup. Combine spices in small bowl. Stir 1/4 teaspoon spice mixture, along with cornstarch, into pineapple juice.  Set aside.
  2. Sprinkle all remaining spice mixture over chicken.  Drizzle oil over chicken.  Place on roasting pan rack. Bake in 400 F oven 15 minutes. Arrange pineapple slices on rack. Bake 5 minutes longer. Meanwhile, stir pineapple juice mixture. Microwave, uncovered, 2 to 4 minutes until sauce boils and thickens.
  3. Arrange chicken and pineapple on 4 serving plates.  Spoon pineapple sauce over; top with coconut and onions. Serve with 1/2-cup serving of dark green vegetables.

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