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Pineapple, Chicken And Rice Bake

main dishes, chicken, casseroles

2 pounds meaty chicken pieces; skinned
--breasts; thighs, and
-- drumsticks
1/2 cup chopped onion
--1 medium
1 large red sweet pepper
--cut into 3/4-inch squares
8 ounces pineapple chunks
--juice pack
1/4 cup frozen orange juice concentrate; thawed
2 tablespoons soy sauce
1/8 teaspoon ground cloves
2/3 cups long grain rice
1 cup chicken broth
fresh parsley sprigs
--or paprika

Place chicken pieces, onion, and sweet pepper into a large plastic bag set in a deep bowl. Stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves in a small mixing bowl. Pour pineapple mixture over chicken mixture in bag. Seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

Before baking, drain chicken, reserving marinade and vegetables. Set chicken aside. Place uncooked rice in a 2-quart rectangular baking dish. Stir chicken broth and reserved marinade-vegetable mixture into rice. Top with chicken pieces. Cover with foil. Bake in a 375F oven about 1 hour or till chicken is tender and no longer pink and rice is tender. Garnish with parsley sprigs or sprinkle with paprika.

Makes 6 servings.

Nutrition facts per serving: 268 cal., 5 g total fat (1 g sat. fat), 61 mg cholesterol, 531 mg sodium, 31 g carbohydrate., 1 g dietary fiber, 23 g pro. Daily Value: 13% vitamin. A, 84% vitamin. C, 14% iron.

Food exchanges: 1/2 vegetable, 1/2 fruit, 1 bread, 2 1/2 meat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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