- 4 chicken breasts
- 1 1/2 cups orange marmalade
- 1 teaspoon freshly grated gingerroot
- 1 tablespoon soy sauce
- 1 cup fresh pineapple chunks
Preheat oven to 350°F.
Combine marmalade, gingerroot and soy sauce in a small bowl. Place chicken in a baking dish and cover with sauce. Bake for 35-40 minutes or until done, basting occasionally. During last 10 minutes, add fresh pineapple to pan.
Optional: Remove some marinade near the end of cooking and heat in a small saucepan until reduced by half. Sauté sliced carrot rounds in reduced sauce.
Wonderful served over orzo, quinoa or couscous.