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Thai Pineapple and Chicken

written by Marsha Seidelman, M.D.

In my quest for simple recipes, I tried this dish in the oven, instead of sautéing the ingredients separately as the original recipe suggested. Combining the raw ingredients and adding vegetable broth for moisture allows you to toss together a salad, prepare a grain and set the table before the timer goes off on your chicken dish. I use a vegetarian fish sauce and a sweet Thai garlic chili sauce available at H Mart or Great Wall. They combine to make just a mildly spicy sauce. Of course, it's easy to adjust those sauces to taste, as well as to change the vegetables in the dish. Consider using snow peas, for instance.

Makes 6 servings

1 1/2pound boneless, skinless chicken breast, cut into 1 inch cubes
2 cloves garlic, minced
1 red pepper, seeded and cut into chunks
1 onion peeled and cut into chunks
2 cups of broccoli florets and stems
2 cups pineapple chunks, fresh or canned, but do not add the juice
juice of 1 lime
2 Tbsp vegetarian fish sauce
3-4 Tbsp Thai chili sauce (adjust to taste)
1/2 cup low sodium vegetable broth, more as needed to keep moist

1/4 cup chopped cilantro (optional)
4 cups cooked brown rice

1) Heat oven to 375 degrees. Lightly grease a large casserole baking dish. Put in all of the ingredients from the chicken down to the broth. Toss and add more broth as needed.

2) Check at about 15 minutes and add more broth if needed to keep ingredients moist. Continue to cook another 15 minutes.

3) Remove from the oven and allow to cool. Add cilantro if using. Serve over rice.

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