Pineapple Orange Chicken

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Pineapple Orange Chicken

Yield: 6 servings


  • 1 broiler-fryer chicken (3 pounds), cut up
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 3 tablespoons vegetable oil
  • 3/4 cup orange juice
  • 1/2 cup golden raisins
  • 1/4 cup rum, preferably dark
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 can (8 ounces) crushed pineapple, undrained


Preheat the oven to 350°F. Rinse the chicken and pat it dry. Combine the flour, salt, and chili powder in a large, resealable plastic bag. Shake to mix. Add the chicken to the bag, seal, and shake until the chicken is thoroughly coated. Heat the oil in a large skillet and brown the chicken on all sides. Place the chicken in a lightly greased, shallow baking dish. In a bowl, mix together the orange juice, raisins, rum, cinnamon, cloves, and pineapple (with juice). Pour the mixture over the chicken. Bake uncovered for 50 minutes, or until the chicken is tender, occasionally basting with juices.
  • sally

    I am thinking of having this in the refrigerator for guests, soon!
    As a former chef, I can look at a recipe and see how it will work
    for me…that is a wonderful skill to have, I am very grateful for
    my Modern Gourmet training.Take a class or some classes with
    professionals, it helps to upgrade your skills from time to time!


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