Pineapple, Sweet Potato And Chicken Bake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 wine
• 4 spring onions, chopped (green onions, shallots)
• 2 tablespoons sesame seeds

Recipe

• 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.