Pineapple, Sweet Potato And Chicken Bake

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

1. Preheat oven to 180u0b0C.
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.

olive oil, garlic, honey, soy sauce, chicken, onion, sweet potatoes, mixed spice, water, spring onions, sesame seeds

Taken from www.food.com/recipe/pineapple-sweet-potato-and-chicken-bake-225261 (may not work)