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

1. Preheat oven to 375 degrees
2. Drain pineapple, reserving juice
3. Combine pineapple juice, garlic,tapioca flour, coconut milk, Worcestershire sauce, lemon juice, and mustard to make sauce
4. Grease a shallow 9 x 13 inch baking dish with coconut oil
5. Place chicken in the dish and pour the sauce over top evenly
6. Bake at 375 degrees for about 20 minutes
7. Now, spread the pineapple on top of chicken, baste with the sauce from the pan and continue baking 10 minutes longer
8. Salt and pepper to taste