Hawaiian Chicken Breasts with Sweet Bell Peppers and Pineapple

By ninebirch

Casserole

Ingredients

• 48 ounces chicken breasts, 8 breasts
• 2 TLBS grape seed oil or olive oil
• 1 large onion, chopped
• 2 large red bell peppers, seeded and chipped into larger pieces
• 1 large green bell pepper, seeded and chipped into larger pieces
• 1 TSP garlic, minced
• 2 TLBS rosemary, minced and divided
• 1 15 ounce can pineapple chunks, drained, reserving liquid
• 1/4 cup ketchup
• 2 TSP low sodium soy sauce
• 1 TLB cornstarch
• 2 TLBS water

Preparation

Step 1

1. Preheat the oven to 350 degrees.
2. Preheat a large nonstick over proofed skillet over medium high heat, Add 1 tablespoon of oil.
3. Brown chicken breasts for 2-3 minutes per side and set aside on a plate covered with foil.
4. Return the pan to heat and add remaining tablespoon of oil.
5. Add onions, peppers, 1 teaspoon garlic and 1 tablespoon of rosemary. Cook vegetables for 3-5 minutes to soften, stirring frequently. Add pineapple, but not reserved liquid.
6. In a small saucepan add pineapple juice, ketchup, soy sauce, remaining garlic and rosemary. Mix together then add cornstarch and water. Bring to a boil over medium high heat and stir until thickened.
7. Place peppers and pineapple in the bottom of a rectangular baking dish, top with chicken breasts, them pour sauce over the top.
8. Place the pan in the oven and bake for 15-20 minutes until chicken is cooked through and no longer pink in the middle.