Pineapple Chicken Bake

Pineapple is probably my favorite fruit. It’s great warm, cold, grilled, with other fruits, with meats, with vegetables, etc – so versatile! With other fruits, I try to use every part – core, peel, etc ( if possible). Apple, pear and cucumber peels and seeds are great for juicing. However, you can’t juice pineapple skin. I suppose you could, but you may need a new juicer. Plus, it is so hard to get every little piece of the fresh pineapple close to the skin. I wondered, how could I use the peel and keep all that delicious flavor? Then I thought, why not bake in it? It was decided: I would layer a baking pan with pineapple skins and bake chicken and vegetables in it! You could also grill foods this way – it just may be a little messier. Makes 4 servings

CHICKEN PINEAPPLE BAKE

Skin from one large pineapple (or two smaller ones)
2 large chicken breasts, diced
1 cup cauliflower florets
1 cup broccoli florets
1 cup baby carrots (or diced carrots)
1/4 cup chicken stock (or water)
1 Tbsp olive oil
1/2 tsp ground ginger
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp chili powder
In a casserole dish, line bottom of pan with pineapple pieces in a single layer. Top with diced chicken and vegetables. Drizzle over chicken stock and olive oil. Sprinkle over ginger, salt, pepper and chili powder. Top with remaining pineapple pieces. Cover with foil and bake at 375F for about an hour or until chicken is cooked through.CHICKEN PINEAPPLE BAKE2

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