We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

30 min

total time icon

Total Time

30 min

calories icon

Calories per serving

0

servings icon

Servings

4

Ingredients (7)
  • 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
Directions
  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.