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Pina Colada Chicken


  • 2 (8 ounce) cans sliced pineapple
  • 1 (0.82 ounce) envelope commercial pina colada mix
  • 1/4 cup rum
  • 1/4 cup soy sauce
  • 1 teaspoon ground ginger
  • 1 clove garlic, minced
  • 8 chicken thighs, skinned
  • 8 maraschino cherries


  1. Drain pineapple, reserving juice; set pineapple aside.
  2. Combine pineapple juice, pi a colada mix, rum, soy sauce, ginger and garlic.
  3. Place chicken in lightly greased 12 x 8 x 2-inch baking dish; add pineapple juice mixture. Marinate in refrigerator for 1 hour.
  4. Bake, uncovered, at 400 degrees F for 30 minutes.
  5. Reduce heat to 350 degrees F and bake for 20 minutes.
  6. Top with pineapple slices and maraschino cherries. Bake for an additional 5 minutes.

Yield: 4 servings

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