Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 larges | Legs, chicken, disjointed (thigh/drumstick) |
| 8 ounces | Pineapple, chunks, in unsweetened juice, drained, juice reserved |
| \N \N | Juice, orange skinned |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Sugar, brown |
| 1 tablespoon | Cornstarch |
| ½ teaspoon | Ginger |
SAUCE
Sauce: ======
Put the pineapple juice in a measuring cup and add enough orange juice to have a total volume of ⅔ cup. Transfer the juices and pineapple to a microwave safe bowl, cup, or dish. Stir in the soy sauce.
In a small cup, mix together the cornstarch, brown sugar and ginger. Stir this into the juice mixture and mix well so the cornstarch doesn't lump up.
Cover the cup with the mixture in it with waxed paper and microwave on high for 3 minutes, stirring at 1 minute intervals.
Remove from the microwave; set aside.
Chicken: ========
In a microwave-safe casserole or deep baking dish, arrange the chicken pieces in a single layer with meatier portions toward the outside of the dish. Cover with waxed paper and microwave on high for 10 minutes.
Drain off excess fat. Turn dish one-half turn. Pour reserved sauce over the chicken and microwave on high for 8 minutes or until chicken is fork tender.
Stir in the pineapple chunks and cook on high 1 minute.
Per serving:
: 229.0 calories
: 27.0 g protein
: 5.0 g total fat
: 1.3 g saturated fat
: 18.0 g carbohydrate
: 104.0 mg cholesterol
: 621.0 mg sodium
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94