By Jenn Bruer
Ingredients
4 diced boneless/skinless chicken breasts
1 small can sliced pineapple (packed in juice)
1 minced garlic clove
1 tbsp tapioca starch
2 tsp Worcestershire sauce
1 tbsp mustard
1/2 tsp hot pepper flakes
2 tbsp coconut milk
1 tbsp coconut oil
The juice of one lemon
salt & pepper to taste
Directions
- Preheat oven to 375 degrees
- Drain pineapple, reserving juice
- Combine pineapple juice, garlic,tapioca flour, coconut milk, Worcestershire sauce, lemon juice, and mustard to make sauce
- Grease a shallow 9 x 13 inch baking dish with coconut oil
- Place chicken in the dish and pour the sauce over top evenly
- Bake at 375 degrees for about 20 minutes
- Now, spread the pineapple on top of chicken, baste with the sauce from the pan and continue baking 10 minutes longer
- Salt and pepper to taste
