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Baked Pineapple Chicken

uhiggs

"My grandmother's favorite thing to bake at home. Choose your favorite type of potato. Any type of potato will do well in this recipe."
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Ingredients

1 h 10 m servings 532 cals
Original recipe yields 4 servings

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place flour into a large oven roasting bag, inflate the bag slightly, and shake to distribute flour around the inside of the bag. Place pineapple rings, potatoes, carrots, spring onions, salt, and black pepper into the oven bag. Rinse the chicken pieces but don't dry them; add them to the bag. Shake to evenly distribute the ingredients and flour. Tie the top of the bag closed, and place on a baking sheet.
  3. Bake the chicken, vegetables, and pineapple in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts


Per Serving: 532 calories; 14.9 g fat; 79 g carbohydrates; 22.6 g protein; 79 mg cholesterol; 750 mg sodium. Full nutrition

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Reviews

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I did this in my Crockpot. I used a whole pineapple, cut up in chunks, instead of canned. Next time I will try 2 tbs of brown sugar, cook time 5 hours. Delicious!!!!

I used red potatoes and cut the chicken into chunks before baking. We didn't like it very much. It was edible, but that was about it. You could spice it up to make it better, maybe a citrus/s...

5 stars with minor changes. I loved the ease of a cooking bag. Next time I would try a crock pot. I followed the recipe but added 1 packet of onion soup (left out the spring onions) and added...