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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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To freeze place all ingredients in a bag and freeze up to 2 months. Defrost in refrigerator and cook as directed in step 2. Ingredients:
3 lbs skinless chicken pieces |
28 ounces smoky barbecue sauce |
16 ounces pineapple chunks |
2 cups coarsely chopped onions |
2 cups coarsely chopped bell peppers |
1 teaspoon seeded and chopped jalapeno pepper |
Directions:
1. Place chicken pieces in a large dutch oven. Add barbecue sauce, onions, and peppers.
2. Bring to a boil over medium high heat. Turn heat to medium low and cover. Simmer gently for 1 hour, or until chicken is no longer pink.
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