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