Hawaiian Chicken and Pineapple Casserole |
|
 |
Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
Must use fresh pineapple. Ingredients:
1/4 cup vegetable oil |
1 (3 -3 1/2 lb) chicken, cut up into serving pieces |
1 large onion, thinly sliced |
1 medium green bell pepper, cut into thin strips |
1 medium red bell pepper, cut into thin strips |
12 fresh mushrooms, sliced |
salt |
pepper |
1/2 fresh pineapple, peeled, cored, and cut into small chunks |
1/4 cup soy sauce |
1 tablespoon honey |
1/2 cup pineapple juice |
1/2 cup semisweet white wine |
Directions:
1. In a large skillet, heat oil over medium heat; add the chicken; brown lightly on all sides; transfer chicken to a plate.
2. Add the onion, bell peppers, and mushrooms to the skillet; season with salt and pepper; stir/saute for 5 minutes or until softened; remove pan from heat.
3. Layer half the vegetables and half the pineapple chunks over the bottom of a 2 to 2 1/2 quart lightly greased casserole dish.
4. Arrange chicken pieces over the vegetables and pineapple.
5. In a small bowl, mix together the soy sauce and honey; brush the chicken with this mixture.
6. Layer the remaining vegetables and pineapple over the chicken.
7. Mix the pineapple juice and wine together; pour evenly over the top.
8. Cover and bake in a 350° oven for about 1 hour or until the chicken is tender.
|
|