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6 pieces chicken
1 cup pineapple juice
1 envelope Hidden Valley Ranch dressing mix
1 teaspoon seasoned salt
1 tablespoon cornstarch
1/8 cup water
Mix together pineapple juice, dressing mix and the seasoned salt. Marinate
chicken pieces for 6-24 hours.
Drain the sauce into a saucepan. Place chicken pieces in a baking pan and bake
skin side down for 45 minutes in a 350 degree F oven.
Mix together cornstarch and water. Stir into marinade sauce and bring to a boil
stirring often.
When the sauce thickens, turn the chicken pieces skin side up and spoon some of
the marinated sauce over the chicken. Bake for an additional 20 minutes or until
done.
1 cup pineapple juice
1 envelope Hidden Valley Ranch dressing mix
1 teaspoon seasoned salt
1 tablespoon cornstarch
1/8 cup water
Mix together pineapple juice, dressing mix and the seasoned salt. Marinate
chicken pieces for 6-24 hours.
Drain the sauce into a saucepan. Place chicken pieces in a baking pan and bake
skin side down for 45 minutes in a 350 degree F oven.
Mix together cornstarch and water. Stir into marinade sauce and bring to a boil
stirring often.
When the sauce thickens, turn the chicken pieces skin side up and spoon some of
the marinated sauce over the chicken. Bake for an additional 20 minutes or until
done.
