5 Points Plus - Pineapple and Honey Glazed Chicken |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From WW All Time Favorites. Needs to marinade at least 4 hrs. Per Serving (1 piece chicken + 2 tbsp sauce): 199 cal, 6g fat, 8g carb, 0 fiber, 26g protein Ingredients:
1/2 cup canned crushed pineapple in juice |
2 tablespoons soy sauce, reduced sodium |
2 tablespoons honey |
2 tablespoons lime juice |
1 tablespoon ginger, fresh grated |
1 shallot, minced |
1 small jalapeno pepper, preferably red, seeded and minced |
1 (4 lb) chicken, skinned, and cut into 8 pieces |
1/2 teaspoon cornstarch |
2 teaspoons water |
1 tablespoon parsley, chopped fresh |
Directions:
1. Combine pineapple, soy, honey, lime, ginger, shallot, and jalapeno in large bag; add chicken and marinade at least 4 hours.
2. Preheat oven to 375*F.
3. Place rack in large roasting pan.
4. Remove chicken from marinade and place on rack. Reserve the marinade.
5. Bake chicken until browned, about 45 minute.
6. Baste with marinade twice during first 25 min of cooking.
7. Stir cornstarch and water in small bowl until smooth.
8. Transfer chicken to platter; keep warm.
9. Remove rack from roasting pan; use spoon to skim fat off pan juices.
10. Por pan juices into small saucepan on medium heat.
11. Cook until juices reduce by half (~2min).
12. Add cornstarch mixture and cook, stirring constantly, until bubbles and thickens.
13. Stir in parsley. Serve chicken with the sauce.
14. 5 PP yields 1 piece chicken with 2 tbsp sauce.
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