This recipe is dairy free, grain free and definitely not flavor free! It was moist and full of flavor with no empty plates.
Method
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Pre heat oven to 170 degrees.
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Heat large fry pan over high heat with the olive oil, add garlic, onion and bacon, fry and stir every 1-2 minutes until onion is clear. Add pineapple and stir through until well mixed.
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Cut chicken thighs in half horizontally and place one layer on the bottom of a medium sized baking dish. Add half the onion, bacon, garlic and pineapple, spread evenly.
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Add another layer of chicken then the remaining topping mix.
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Cover with foil and bake for 40 minutes, then remove foil and cook for a further 5 minutes.
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You can drain off some of the liquid if you like when you remove the foil, before returning to the oven to crisp for last 5 minutes.
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Serve immediately with salad or vegetables.
Recipe Hints and Tips:
- Hawaiian Chicken Bake is suitable for freezing for up to 3 months.
- You can also substitute fresh pineapple for fresh mango, or even 1/2 of each.
