Cooking Directions

• Heat the oven to 350°F.  Line a 3-quart shallow baking pan with aluminum foil.  Layer the chicken, onions and pineapple in the pan.
• Stir the picante sauce, cilantro, brown sugar, ginger root, sherry and soy sauce in a medium bowl. Pour the picante sauce mixture over the pineapple. Cover the pan.
• Bake for 45 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice. Garnish with additional cilantro, if desired.

Ingredients

• 1 pound skinless, boneless chicken breast halves (4 breast halves)
• 2 large onion, cut into rings
• 1 can (20 ounces) canned pineapple in juice, drained and sliced
• 1 jar (16 ounces) Pace® Picante Sauce
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons packed brown sugar
• 1 tablespoon grated fresh ginger root
• 1 tablespoon cooking cooking sherry
• 1 teaspoon soy sauce
• 2 cups hot cooked long grain white riceor jasmine rice