This is a great chicken dish with seriously yummy sauce!
2 boneless skinless chicken breasts
1 yellow pepper
Olive oil to coat
Chunked pineapple in 100% juice
For the sauce:
1 cup pineapple juice
1/4 cup soy sauce
2 tbsp. Seasoned rice wine vinegar
2 tbsp. Brown sugar
1 tbsp. Minced garlic
2 tbsp. Corn starch
Coat the bottom and sides of a 8×8 glass baking dish.
Put chicken breasts on the bottom.
Add sliced pepper.
Next add the chunked pineapple
Salt and pepper to taste.
Combine all ingredients and whisk together.
Pour over the chicken.
Bake in the oven at 425 for 30 minutes or until done.
Serve over jasmine rice with roasted broccoli and brussels sprouts (recipe below).
For the vegggies:
Cut up broccoli. and quarter brussels sprouts.
Put them in a large bowl with a lid. Drop in 2-3 tablespoons of coconut oil and salt and pepper to taste.
Shake well until coated.
Bake at 425 for 30 minutes.