*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have tried this chicken over and over, and each time I do something different to make it more flavorful.
Take garlic and onions minced together, with salt and pepper. Rub it on the inside and outside, then put a medium peeled orange on the inside.
Also, if you don't want to use onions, peel a head of garlic...and place the garlic pieces underneat the skin all over the chicken.
Ginger is also a good spice to use. Peel and grate fresh ginger, rub it on the inside and outside of chicken.
Hope this helps....
ps...i am the submitter of this recipe
I would give this 5 stars for tenderness, but I gave this 4 stars since as some readers mentioned the original recipe was too bland for my tastes. I decided to jazz it up a little. First of all, I used a chicken cut into pieces (which saved me the trouble of basting since they were mostly covered in liquid). Also, I cut down on the butter by about half (I actually used margarine). I didn't have pineapple juice, so I used a can of pineapple chunks (liquid included). I also spiced it up with some hot paprika & an Italian chilli & garlic spice mix I had on hand (oregano,chilli, garlic, etc.) & stuck some fresh crushed garlic under the skin. I may have also stuck in a quartered onion, though I can't remember! What I do remember is that it was a big hit with my guests. So tender & such a lovely color! Thank you!
I thought this was pretty good. I used 4 bone-in chicken breasts, and baked it for about an hour. I didn't really measure anything, but I added pineapple chunks with the juice, plenty of soy sauce, minced onion, salt & pepper, garlic (2 cloves), & lots of ground ginger. I made a thick sauce, using corn starch, with the resulting juice/broth after the chicken was cooked. I liked that, but my husband doesn't like sweet sauces with his meat. He thought the chicken was good, though. My 2 toddlers ate this pretty well, too. I agree that you can't taste the orange juice too much. Don't be afraid to add ginger; it's the perfect seasoning for this! And I think the pineapple chunks (or slices) are a MUST to make it tastier & more appealing.
I used a whole cup of OJ and pineapple juice. I had to add water because the juice was burning to the bottom of the pan. It had no flavor of OJ or pineapple but was very very juicy. I used the remaining baste to make gravy which tasted great with the chicken (not so much the potatoes).
This recipe was quick and easy. The chicken came out very moist. However my family and I didn't think this was any better than any other baked chicken recipe. We couldn't really detect the orange or the pineapple flavor. I probably won't make this again but for a beginner it would make a really good recipe because it is practically no-fail.
I made this last night and it was great! My hubby liked as well as the kids. I followed some other reviews for flavor factor and placed a whole peeled orange inside the chicken. Also I used a full can of pineapple chunks chunks inside chicken as well. I used a whole cup of each juice and seasoned chicken with salt and pepper garlic powder and onion powder. I also added a couple splashes of worcestershire sauce while basting. I wish I had had fresh garlic to put under the skin. All in all very yummy.
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