Do you cringe when you think of combining pineapple with your dinner entrée? Well, I admit, I sometimes shiver at the thought. I’m not attracted to cloyingly sweet meals. I pursued the recipe for “Pineapple Chicken Delight,” from All Recipes, however, when I saw the equal weight of savory barbecue sauce and vegetables. The resulting combined sauce for this casserole was very tasty -- and fun for all ages!
There’s quite an appeal to the “dump and pour” method of cooking. It’s an admittedly sloppy and crass and even distracted technique, but these are the exact features that make it attractive. I used bottled Tangy BBQ Sauce from OrganicVille, which features a long list of organic ingredients and agave nectar instead of sugar. After cooking for 70 minutes, I was almost surprised to find perfectly cooked chicken beneath that heavy blanket of sauce and vegetables and fruit. I recommend you step away from your fear of pineapples, and try this dish.
I served my saucy chicken with a side dish of farro, which was perfect to absorb all the juiciness. This wheat grain is an Italian import that has a firmer bite than rice or barley. It’s hearty and is worth seeking out.
Here’s a new feature for my site. I’ll list the prices I paid for some of the key ingredients in this recipe:
PRICES
Skinless, Boneless Chicken Breast Halves (4) = $8.52
Green Bell Pepper = .54¢
Red Potatoes (4) = $1.65
Canned, Sliced Pineapple (15 oz.) = $1.99
Bottled Barbeque Sauce (13.5 oz.) = $3.70
RECIPE: “dump and pour” and feel no guilt
PREP TIME: eat within two hours
TASTE: not too sweet; the tangy combo of vegetables, pineapples, and barbecue sauce complements chicken
Next time, I want to cook “Mahi-Mahi in Tomato-Olive Sauce,” from the May 2009 issue of Bön Appetit, along with “Indian Saffron Rice,” from All Recipes. Sound delectable? Come back to my site on Tuesday, October 27, to see what happens with this meal.
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