Pineapple, Sweet Potato and Chicken Bake

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: 50 mins
• Serves: 4

Ingredients

• 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

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.