Caribbean Spice Chicken
|Canned pineapple slices||20 Ounce, undrained (1 Can)|
|Ground ginger||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Shredded coconut||1⁄4 Cup (4 tbs)|
|Slivered green onions||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Boneless chicken breast halves||4|
Preheat oven to 400°F.
Drain pineapple juice into large measuring cup.
Combine spices in small bowl.
Stir 1/4 teaspoon spice mixture and cornstarch into pineapple juice; set aside.
Sprinkle remaining spice mixture over chicken.
Drizzle oil over chicken.
Place on rack in roasting pan.
Bake 15 minutes.
Arrange pineapple slices on rack with chicken.
Bake 5 minutes more.Meanwhile, stir pineapple juice mixture.
Microwave, uncovered, on HIGH (100% power) 2 to 4 minutes until sauce boils and thickens.
Arrange chicken and pineapple on 4 serving plates.
Spoon with pineapple sauce; sprinkle with coconut and onions.