Ingredients
- 6 Boneless, skinless chicken breast halves, or thighs
- 1/2 cup Raspberry preseres, fruit-only type
- 1/2 cup Frozen pineapple juice concentrated, thawed
- 1/2 cup Soy sauce
- 2 tablespoons Rice wine vinegar
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Curry powder
- 1/2 teaspoon Garlic powder
- 1/4 cup Fresh raspberries, mashed
- 1/4 cup Fresh raspberries
Make it step by step
- Place chicken in large baking pan. In small bowl combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder and 1/4 cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator, 2 hours or up to overnight (best)
- Preheat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered, 30-40 minutes. Remove from pan, transfer chicken to service platter and top with pan juices. Garnish with fresh raspberries.
- Not only does this dish taste wonderful - it's pretty too.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.