Chicken With Pineapple Sauce Ww 5 Points Recipes

WW CHINESE PINEAPPLE CHICKEN WITH BLACK BEAN SAUCE - POINTS=7

Steps:

• Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.
• Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more.
• Divide rice among 4 shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken and 1/2 cup of rice per serving.

5 POINTS PLUS - PINEAPPLE AND HONEY GLAZED CHICKEN

Steps:

• Combine pineapple, soy, honey, lime, ginger, shallot, and jalapeno in large bag; add chicken and marinade at least 4 hours.
• Preheat oven to 375*F.
• Place rack in large roasting pan.
• Remove chicken from marinade and place on rack. Reserve the marinade.
• Bake chicken until browned, about 45 minute.
• Baste with marinade twice during first 25 min of cooking.
• Stir cornstarch and water in small bowl until smooth.
• Transfer chicken to platter; keep warm.
• Remove rack from roasting pan; use spoon to skim fat off pan juices.
• Por pan juices into small saucepan on medium heat.
• Cook until juices reduce by half (~2min).
• Add cornstarch mixture and cook, stirring constantly, until bubbles and thickens.
• Stir in parsley. Serve chicken with the sauce.
• 5 PP yields 1 piece chicken with 2 tbsp sauce.

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)

Steps:

• Preheat oven to 400°F.
• Combine first 3 ingredients in a large plastic bag.
• Add chicken to bag and seal.
• Marinate in fridge 1½ hours - turn bag occasionally.
• Combine bread crumbs, coconut, salt, and pepper in a bowl.
• Remove chicken from marinade; discard remaining marinade.
• Dredge chicken, 1 pc at a time into bread crumb mixture.
• Place chicken on a sprayed baking sheet
• Coat top of chicken with cooking spray.
• Bake for 30 minutes or until done.