Pineapple Chicken Recipe

Cooking Cache

samattie@cox.net
Register | Login | Help


	Categories All Recipes Appetizer Recipes Artichoke Recipes Barbecue Recipes Beef Recipes Bread Machine Recipes Bread Recipes Breakfast Recipes Canning Recipes Casserole Recipes Chicken Recipes Chili Recipes Chinese Recipes Chocolate Recipes Christmas Recipes Cookie Recipes Copycat Recipes Crockpot Recipes Dessert Recipes Diabetic Recipes Dips, Sauces & Salad Dressings Drink Recipes Dutch Oven Recipes Easter Recipes Fish Recipes Fondue Recipes French Recipes Fruit Recipes Fudge Recipes German Recipes Gifts In A Jar Gluten Free Recipes Greek Recipes Halloween Recipes Holiday Recipes Indian Recipes Irish Recipes Italian Recipes Kids Recipes Kosher Recipes Lactose Intolerant Recipes Lamb Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Macrobiotic Recipes Mexican Recipes New Recipes Pasta Recipes Polish Recipes Pork Recipes Portuguese Recipes Salmon Recipes Salsa Recipes Sandwich Recipes Seafood Recipes Slow Cooker Recipes Soup Recipes Spanish Recipes Thai Recipes Thanksgiving Recipes Turkey Recipes Valentines Day Recipes Vegan Recipes Vegetable Recipes Vegetarian Recipes Weight Watchers Recipes

Cooking Cache Site Sections


	• Cooking Cache Home • Nutrition Facts • Equivalency & Conversions • Cooking Forum • Holiday Recipes • Cooking Tips • Reviews

Cooking Cache Newsletters

Submissions
Want to publish a food related article or recipe? E-mail news@cookingcache.com. We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Recent Reviews
- Kitchen Knives Review
- Japanese Knives Review
- Chef Knives Review
- Meat Slicer Review
- Wusthof-Knives-Review
- Le Creuset Cookware Review
- Global Knives Review
- All-Clad Cookware Review

Press Releases
- 2006-02-08: Recipe of the Day

Upload Picture

Pineapple Chicken Recipe

1/2 cup Lea and Perrins worcestershire for chicken
1 can (20 oz) pineapple slices in heavy syrup, drained reserve 1/4 cup juice
1/4 cup red onion finely chopped
2 T finely chopped fresh parsley or cilantro
2 T olive oil
2-3 t. red or green hot pepper sauce (optional)

Combine all ingredients. In large shallow non-aluminum baking dish(or plastic bag), pour 1/2 cup marinade over boneless chicken breast halves. Turn to coat. Cover and marinate for 1-3 hours. Refrigerate remaining marinade. Remove chicken, discard marinade. Grill or broil, turning occassionally and brushing frequently with leftover marinade.

Show Reviews (0)

Continue Searching:

Searching for recipes...

Searching for categories...