Thursday, April 7, 2016
1 whole cut-up chicken, or 8 assorted pieces
1 medium pineapple or 2 large cans pineapple chunks
*2 stalks green onion, chopped
1 tsp red pepper flakes or sriracha if you want some kick
1 Tb cornstarch
1. Start preheating oven to 350º. Arrange chicken in a 9x13 (or larger, if necessary) baking dish.
2. Peel and cut pineapple into chewable chunks, discarding woody core, or open cans. Place in a bowl, including the juice. Toss with onion, cornstarch, and any hot spices you choose. Pour the juicy mess over the chicken.
3. Bake 45 minutes to 1 hour, until juices run clear and a thermometer in the thickest piece registers 160º to 165º. Let rest until the juices stop boiling and serve pieces topped with the pineapples and syrup.
Serves 4 to 6
Difficulty rating π