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Pineapple Chicken (M, TNT)
Source: Empire Kosher
Serves: 6

1 chicken cut into eighths
1 can frozen orange juice, undiluted
1 can crushed pineapple
3 cloves crushed garlic
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon mustard powder
curry powder, optional

Mix all ingredients together except for the chicken. Pour over chicken and bake in a moderate oven for one hour uncovered.

Poster's Note:
This recipe is from the Empire Kosher site. I tried it this weekend and it was a success. In addition to the curry, because I skin the chicken before cooking, I coated it in bread crumbs before putting in the roasting pan. The recipe didn't state whether or not to use all the pineapple juice or not, so I used about half. I couldn't find crushed pineapple so I crushed the sliced pineapple in the food processor. I also added a lot of garlic, sliced and not crushed.

Posted by Helaine Ring

Nutritional Info Per Serving: 563 Calories (kcal); 39g Total Fat; (63% calories from fat); 43g Protein; 7g Carbohydrate; 226mg Cholesterol; 174mg Sodium