Pineapple, Sweet Potato and Chicken Bake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is an old favourite. My mum also has it in an old cookbook from the 1960's. It's a very easy recipe-just 10 minutes prep and into the oven (the original stated 20 minutes). To make this recipe gluten free ensure the soy sauce is gluten free. Ingredients:
440 g pineapple chunks in juice |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
1 garlic clove |
1/2 cup honey |
1/2 cup soy sauce |
400 g chicken fillets or 400 g chicken tenderloins, cut into strips |
1 onion, chopped |
2 cups sweet potatoes (kumara, diced or sliced) |
1 tablespoon mixed spice (ground cumin, ground coriander, turmeric) |
1/4 cup water or 1/4 cup white wine |
4 spring onions, chopped (green onions, shallots) |
2 tablespoons sesame seeds |
Directions:
1. Preheat oven to 180°C.
2. Drain pineapple and reserve the liquid.
3. Combine the oil garlic, honey, soy sauce and the reserved pineapple juice - mix well to make a marinade.
4. Use 1/2 of the marinade mix to marinate the chicken for 10 minutes.
5. Toss the pineapple pieces, onion and the sweet potato with the remaining marinade and place it into a casserole dish. Bake 10 minutes until the potato begins to soften. Bake uncovered.
6. Add the marinated chicken and the marinade, wine or water, 3/4 of the spring onions,mixed spice sesame seeds. Cook for a further 30 minutes until the chicken is cooked through and the ingredients have caramelised.Add extra wine or water if needed.
7. Serve over a bed of rice or noodles and sprinkle with the remaining spring onion.
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