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Pineapple, Sweet Potato and Chicken Bake

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“This is an old favourite. It's from the Golden Circle website. My mum also has it in an old cookbook from the 1960's. It's a very easy recipe-just 10 minutes prep and into the oven (the original stated 20 minutes). To make this recipe gluten free ensure the soy sauce is gluten free”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  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.

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