We're all busy and prefer food that requires minimal effort, especially after a long day of work. What's great about this recipe, is that it's easy and quick, like many prepared meals, but also healthy, which many prepared meals are not.
What I've done during my high school years, and what I'm doing now, is getting as much preparation work done during the weekends, so that all I have to do is stick some stuff in the oven/reheat food up after a long day. This is a very effective way to anticipate and treat your "hangry" moods ;) What I love about this recipe in specific, is that it can be prepped over the weekend and shoved in the oven as you get home, so you have time to unpack/unwind from your long day-- minimal work required!
It isn't exactly pineapple season right now, so I chose to use canned pineapple - if you do this as well, please read the ingredients label and make sure that the only ingredients are pineapple, pineapple juice, and/or water. I'll include recommendations if you choose to use fresh pineapple as well!
perfect side dish: baked broccoli
(I chopped the baked broccoli up and made a vegan/dairy-free broccoli salad, using homemade tofu mayonnaise, red onion, pineapple chunks, craisins, toasted almonds, hemp seeds, salt & pepper)
Recipe: Pineapple Korean BBQ Chicken
By: Hannah Claudia
1 20 oz can of pineapple rings (with juice)*
1/3 cup of homemade Korean BBQ sauce (plus extra for basting)
4, 4 oz chicken breasts
(opt) sesame seeds
1. Drain and reserve the pineapple juice.
2. Combine the pineapple juice with the Korean BBQ sauce in a glass bowl.
3. Marinate and cover the chicken in the pineapple/Korean BBQ marinade for at least 30 minutes in the refrigerator; overnight is best (and most convenient!).
4. Preheat the oven to 400*F. Remove the chicken from the marinade (you can discard the marinade or pour it into a sauce pan and reduce it; spoon the reduction over vegetables or serve with the chicken)
5. Place the chicken in a non-stick dish that's been lightly greased. Baste chicken with some extra Korean BBQ sauce, top with pineapple rings, and baste the pineapple rings with Korean BBQ sauce. Top with sesame seeds, if desired.
6. Bake for 20 minutes. Check for doneness using a thermometer; the thickest part of the chicken breast should be 160*F (will finish cooking as it rests, to reach safe temperature of 165*F).
7. Let the chicken rest for at least 5 minutes before cutting into it/eating. Serve with reduction and/or baked broccoli salad ;)