• 6servings
  • 30minutes
  • 262calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B9, B12, D
MineralsIodine, Chromium, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 cup raspberry preserves

  2. 1/2 cup frozen pineapple juice concentrate, thawed

  3. 1/2 cup soy sauce

  4. 2 tablespoons rice vinegar

  5. 1/2 teaspoon chili powder

  6. 1/2 teaspoon curry powder

  7. 1/2 teaspoon garlic powder

  8. 6 skinless, boneless chicken breast halves

  9. 1/4 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight.

  2. Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.

  3. Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.


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