For some reason, Sunday’s has turned into “Stir-Fry” days at our house. It’s a meal that can quickly be whipped together and I love that for the most part (other than the rice) it is a one pot dish.
A couple Sunday’s ago I stayed home from church because my little guy wasn’t feeling well. The house was still a bit chilly and I wanted to put something in the oven to help warm it up. So I decided to bake our stir fry instead. My husband loved it and we will definitely be making it again.
Baked Pineapple Chicken
2 pieces boneless skinless chicken (about 1 – 1 1/2 lbs)
3 cups fresh broccoli, chopped
2 cups carrots, chopped or julienned
1 can Pineapple chunks
1/2 cup packed brown sugar
1/3 cup soy sauce
- Preheat oven to 350 degrees
- Lightly steam broccoli and carrots. (I just steamed them for 2 1/2 – 3 minutes until they were slightly cooked but still had a bite to them)
- Cut the chicken into bite size pieces, about 1 inch.
- Drain the juice from the pineapple chunks into a small bowl (it will be about 1 cup). Stir in the brown sugar and soy sauce.
- Toss vegetables, pineapple, chicken and sauce together in a 9 x 13 baking dish. Bake for 30-35 minutes until chicken is no longer pink. Serve over rice.
To freeze: Cut up vegetables and chicken as directed. Toss all ingredients together in a freezer bag. Don’t pre-cook the chicken, as it will just dry out when you have to cook it again. When ready to make, simply thaw and cook as directed.
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