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Monday, May 2, 2011

Tangy Pineapple Chicken by Jen

Ingredients:
6 boneless skinless chicken breasts
2 cups Barbecue sauce
1 1/2 cup pineapple chunks, drained
1/2 cup brown sugar

Assembly:
Mix barbecue sauce and brown sugar together. Stir in pineapple chunks. Pour over chicken breasts. Place in 9x13 pan, cover and bake at 350 for 30-40 mins.

Freezer Friendz:
Thaw.  Pour bag of chicken with pineapple chunks in 9x13 pan.   Cover and bake at 350 for 30-40 mins.

5 comments:

  1. We served this over rice. It was very delicious liked by all. Thanks for a great meal.

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  2. I just came across your blog and it looks amazing! I am curious...with this recipe, do you bake the chicken before you freeze it and then back it again after it is thawed out?
    thanks!!

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  3. You don't bake the chicken before freezing. Chicken should be thawed before begin recipe. Otherwise you are freezing and re-freezing too many times. For this recipe, I took frozen chicken breasts put them into the ziploc frozen, added marinade then shook bag and placed into freezer until ready to thaw and bake.

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  4. This was so yummy! I thawed overnight, then with meat still pretty frozen, dumped the whole bag in crockpot. Cooked on low 10 hours, shredded chicken and served over rice. So easy.

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  5. Loved the sweet and tangy taste. Was great on the grill.

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