Pineapple Chicken


Serves: 4
Total Calories: 307

Ingredients

4 chicken drumsticks skin removed
4 chicken thighs skin removed
1 teaspoon paprika
1/8 teaspoon black pepper
2 tablespoons vegetable oil
3/4 (20-ounce) can pineapple chunks in own juice
water
1/4 cup brown sugar packed
3 tablespoons onion soup mix dried
2 tablespoons cider vinegar
1/2 teaspoon ginger ground
2 tablespoons water cold
1 tablespoon cornstarch

Directions:

1. Sprinkle chicken pieces with paprika and pepper.

2. In a large skillet over medium-high heat, brown chicken in oil.

3. Meanwhile, drain pineapple juice into a 2-cup measuring cup. Set 3/4 of pineapple chunks aside. Add water to juice to make 1 1/2 cups liquid. Add brown sugar, soup mix, vinegar and ginger stir until blended. Pour over browned chicken and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until chicken is no longer pink when cut along bone. Transfer chicken to a serving platter cover and keep warm.

4. In a small bowl, mix 2 tablespoons cold water and cornstarch until smooth. Stir into liquid in skillet. Stirring over medium heat, bring to a boil and boil for 1 minute. Add pineapple chunks and cook 2 minutes longer or until pineapple is heated through. Pour over chicken.

*Stir dry soup mix to blend before measuring.

Nutritional Facts:

Serves: 4
Total Calories: 307
Calories from Fat: 166

This Pineapple Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.


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