Barbecue Pineapple Chicken

This sweet and savory pineapple barbecue chicken is super easy to form , using your favorite sauce , fresh pineapple chunks, and a touch kick with diced jalapeños. Grilled and caramelized, this pineapple barbecue chicken goes great with rice or green salads.

INGREDIENTS

2 pounds of boneless, skinless minced pigeon breast

1 cup separate chioce sauce

1 large onion, sliced

2 red and / or green bell peppers, chopped

12 ounces of chopped fresh or frozen pineapple thawed

1 jalapeño, seeded and diced

1/2 teaspoon salt

1/2 teaspoon black pepper

INSTRUCTIONS

1.Preheat oven to 400 ° F. Cover baking sheet with cooking spray, set aside.

2.Cut the onion in half and thinly sliced. Cut the peppers into small pieces. Core and cut the jalapeño. Define help.

3.In a bowl, add bite-sized chopped chicken and 2/3 cup sauce . Stir to coat, soak for quarter-hour .

4.Arrange the chopped onions on a baking sheet and garnish with the seasoned chicken chunks, paprika, and pineapple. Brush the highest with remaining sauce , stir until coated and sprinkle with diced jalapeño. Season with salt and pepper.

5.Bake, open lid, for 30 to 35 minutes or until chicken internal temperature reaches 165 ° F.

6.Serve and pour the sauce and juice over the chicken.