One Pot Pineapple Chicken
A grill-friendly chicken and rice dinner with pineapple, peppers, bacon and a sweet-savory sauce, cooked in foil tins for minimal cleanup.
Ingredients
- Garlic
- Sugar
- Brown sugar
- Soy sauce
- Pepper
- Chicken broth
- Cayenne pepper
- Paprika
- Ketchup
- Juice
- Cayenne
- Half
- Bacon
- Ginger
- Chicken
Directions
- Heat an outdoor grill to medium. Pour off the liquid from the canned pineapple and save it, then put the pineapple aside. In a small bowl, combine 1/2 cup of the reserved pineapple juice with the garlic, ginger, soy sauce, brown sugar, ketchup, paprika and cayenne pepper, whisking until smooth.
- Add the chicken to the sauce and turn it so every piece gets coated. Divide the rice, peppers and pineapple evenly among 4 aluminum pie tins. Add the cubed chicken and chopped bacon, then drizzle half of the chicken broth over the tins. Cover them and grill for 30 min.
- After 30 minutes, uncover carefully, stir the mixture and pour in more broth if the rice is still not fully cooked. Once the rice is tender, take the pie tins off the grill and serve.