South Pacific Chicken
- SERVES
- 4
- COOK TIME
- 1 Hr 10 Min
C'mon, be adventurous with some "direct from the tropics" flavor....
What You'll Need
- 1 chicken (2½ to 3 pounds), cut into 8 pieces and skin removed
- 1 can (8 ounces) crushed pineapple, undrained
- 1/4 cup drained maraschino cherries
- 1/3 cup sugar
- 2 tablespoon light soy sauce
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground ginger
- 1 orange, peeled and sliced ¼ inch thick
- 1 tablespoon cornstarch
What to Do
- Preheat the oven to 350 degree F.
- Place the chicken pieces in a 9" x 13" glass baking dish that has been coated with nonstick vegetable spray; set aside.
- In a medium-sized bowl, combine the remaining ingredients except the orange slices and cornstarch; mix well. Pour over the chicken, then place the orange slices evenly over the top. Cover with aluminum foil and bake for 50 minutes. Remove the foil and bake for 10 to 15 more minutes, or until the juices run clear and no pink remains.
- Remove the chicken from the oven and place on a serving platter; cover to keep warm.
- Pour the pan drippings into a medium-sized saucepan.
- In a small bowl, combine 2 tablespoons of the drippings with the cornstarch; stir until smooth. Pour the cornstarch mixture into the drippings and cook over medium-high heat for 2 to 3 minutes, or until clear and thick. Just before serving, pour the sauce over the chicken.