Cha-Cha-Cha Chicken

Got 15 minutes? This baked chicken dish, made with pineapple, ginger and a kicky picante sauce, will have them dancing to the dinner table.

  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 2 large onions, cut into rings
  • 1 20 ounce can pineapple slices in juice, drained
  • 1 16 ounce jar Pace® Picante Sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons packed brown sugar
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon cooking sherry
  • 1 teaspoon soy sauce
  • 2 cups hot cooked regular long-grain white rice or jasmine rice
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Heat the oven to 350 degrees F. Line a 3-quart shallow baking pan with aluminum foil. Layer the chicken, onions and pineapple in the pan.
Stir the picante sauce, cilantro, brown sugar, ginger root, sherry and soy sauce in a medium bowl. Pour the picante sauce mixture over the pineapple. Cover the pan.
Bake for 45 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice. Garnish with additional cilantro, if desired.
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