Ingredients
1/4 cup chicken broth3 tablespoons reduced-sodium soy sauce1 teaspoon ground ginger, divided2 bone-in chicken breast halves (6 ounces each), skin removed1 can (8 ounces) unsweetened crushed pineapple, undrained1 teaspoon cornstarch2 teaspoons orange marmalade1 teaspoon lemon juice
Preparation
In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.
