Pineapple Sweet Potato Chicken

Pineapple Sweet Potato Chicken

I  had some leftover pineapple and was trying to figure out how to use it, so I came up with this! Very healthy, delicious and heavy on the vegetable side. In this recipe, you are going to roast the sweet potatoes and carrots first.

Ingredients 

2 chicken breasts cut into 1/2 to inch chunks

2 large sweet potatoes, chopped into chunks

4 large carrots, chopped

1 red bell pepper, chopped

1 medium sweet onion, chopped

1 tablespoon of minced garlic

20 ounce can diced pineapple

1 cup pineapple juice (which you can get from the can)

1 cup orange juice

1/4 soy sauce

1/3 cup brown sugar

1/2 teaspoon ginger

1 teaspoon salt

4 tablespoons olive oil

2 cups of cooked rice (optional)

1. Preheat over to 425 degrees

2.  Place the carrots and sweet potatoes in a large bowl and put 2 tablespoon of olive oil and toss.

3. Line a baking sheet with tinfoil and spread the carrots and sweet potatoes and bake for 30 minutes, and every 10 minutes stirring them.

4. While the sweet potatoes are cooking, heat a large skillet to medium high heat with the other 2 tablespoons of olive oil and cook chicken till there is no more pink, about 10 minutes.

5. Now add garlic, bell pepper and onion and cook for another 10 minutes stirring.

6. In a bowl, add pineapple, juice, orange juice, soy sauce, brown sugar, ginger and salt. Mix well and pour into the skillet.

7. Add your roasted sweet potatoes and carrots and mix well.

8. Turn heat down to simmer and add the pineapple.

10. Simmer for about 20 minutes, stirring occasionally.

12. Serve on top of rice or plain.

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