So I saw this recipe on fellow blogger JenE’s Easy Recipes that sounded really yummy and perfect for the summer. I know that we’re at the end of summer, but I needed one last taste before I was ready for Fall. However, the original recipe relies on store bought barbecue sauce, which usually has a long list of artificial preservatives and high fructose corn syrup. This set me on the mission to make a great tasting homemade barbecue sauce. I started with the tangy barbecue sauce and worked my way to a sweeter honey barbecue sauce which I think compliments the pineapple and chicken beautifully. My recipe isn’t quite as quick and easy as the original, but if you have your sauce already made, it is a pretty quick recipe.
Pineapple Barbecue Chicken
Ingredients
2 cups diced chicken (if you roast chickens and freeze the meat in 2 cup portions this part requires no prep)
2 Tbsp fat (butter, olive oil or bacon grease)
1 large onion, chopped
1 cup carrot shavings or diced carrot
1 cup chunked pineapple (you can either leave it in large chunks or chop it into smaller pieces)
1/4 cup pineapple juice
1 cup homemade barbecue sauce (I recommend honey bbq sauce)
4 cups brown rice or quinoa
Directions
- Place 2 Tbsp of fat (butter, olive oil or bacon grease) in a skillet on medium high heat.
- Once fat is warm, add onions and saute 6-7 minutes, until becoming transparent.
- Add carrot and saute with onion until carrot is tender.
- Turn heat to medium low and add cooked chicken, pineapple, pineapple juice and barbecue sauce
- Mix all the ingredients on low heat with a wooden spoon until combined and warm
- Serve over brown rice or quinoa
