Serve this dish on a bed of fluffy brown rice so you don’t miss a single drop of the fantastic sauce.

Serves 4

  • 8.5 ounce can pineapple chunks in their own juice, drained with juice reserved
  • 1/2 cup jellied cranberry sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons plain rice vinegar or cider vinegar
  • 1 tablespoon dry sherry
  • 1 teaspoon soy sauce (lowest sodium available)
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1/2-inch strips
  • 1 medium green bell pepper, cut into thin strips
  1. Preheat the oven to 350 F.
  2. Set the pineapple chunks aside. Pour the juice into a small saucepan. Put the saucepan over medium heat.
  3. Whisk the cranberry sauce, brown sugar, orange juice concentrate, vinegar, sherry, soy sauce, and ginger into the juice.
  4. Put the cornstarch in a cup. Add the water, stirring to dissolve. Whisk into the cranberry mixture. Increase the heat to medium-high. Cook for 3 to 4 minutes, or until thickened, whisking occasionally.
  5. Stir in the pineapple chunks.
  6. Put the chicken into an 8-inch square nonstick baking pan. Pour the cranberry sauce mixture over the chicken.
  7. Bake, covered, for 35 minutes, or until the chicken is no longer pink in the center. Stir in the bell pepper. Baste with the sauce.
  8. Bake, uncovered, for 5 minutes.

Per serving:

  • Calories 275
  • Total fat 1.5 g
  • Saturated fat 0.5 g
  • Trans fat 0 g
  • Polyunsaturated fat 0.5 g
  • Monounsaturated fat 0.5 g
  • Cholesterol 66 mg
  • Sodium 123 mg
  • Carbohydrates 37 g
  • Fiber 2 g
  • Sugars 27 g
  • Protein 27 g

Dietary exchanges: 1/2 fruit, 2 carbohydrates, 3 very lean meat

– from the book, “The New American Heart Association Cookbook, 8th Edition”, from the American Heart Association.

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