Polynesian Chicken with Fresh Pineapple

Baked 1
When it comes to the pineapple, fresh is best but canned pineapple can be used as well in this recipe. This is a great casserole for any season, particularly in the winter months when you are longing for spring. Colorful and full of great vegetables, it also travels well in your DoveWare casserole dish for those picnic and pot-luck events. Don’t be deceived, this casserole is very satisfying; no need for additional side dishes. Make it up and serve anytime.

2 cups cooked rice
1 ½ lbs chicken breasts or chicken tenders
1 ¾ cup chicken broth
2 cups broccoli florets
1 cup water chestnuts, sliced
2 cups pineapple chunks, fresh or canned
1 garlic clove, minced
1 cup sliced mushrooms
2 cups Napa cabbage, sliced thin
1 cup edamame
1 cup red bell pepper, diced
1 cup green beans
½ tsp fresh ginger, minced

For the Sauce
Combine in a small bowl:
2 tbsp corn starch or tapioca starch
2 tbsp water
1/3 cup sugar
½ cup soy sauce
½ Thai chili sauce

Place the broth in a pan and poach the chicken on low heat until cooked. When cool enough to handle, cut into large bite sized pieces.
Place the chicken in a large bowl and mix with the broccoli, water chestnuts, pineapple, garlic, mushrooms, cabbage, edamame, bell pepper, green beans and ginger.
Add the sauce and stir just until combined.
Place the cooked rice in the DoveWare casserole dish and top with the chicken mixture.
Cook for 30 minutes or until heated through. If desired, drizzle with sesame oil when ready to serve.

Over to You
What’s your version of Polynesian chicken? Share and inspire us:)



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