1½ lbs. chicken breast or boneless skinless chicken thighs, cubed (or pork or turkey kielbasa sausage)
Salt and pepper, to taste
1 T. canola oil (or your favorite oil)
1 large red bell pepper, diced
1 large orange bell pepper, diced
½ red onion, cut into chunks
½ cup barbecue sauce (plus more for drizzling)
1 cup pineapple chunks, canned (drained) or fresh
Juice of 1 lime
Cilantro and white sesame seeds, for garnish
6 cups cooked brown or white rice, for serving
Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper and spraying with oil. In a large mixing bowl, season chicken breast with salt, pepper and a drizzle of oil. Next, add bell peppers, red onion and barbecue sauce to chicken. Use your hands to coat thoroughly. Bake in the oven for 20 minutes, then remove sheet pan and add pineapple chunks. Return to the oven for 15 to 20 more minutes or until chicken reaches an internal temperature of 165 degrees. Remove sheet pan from oven and squeeze lime juice over pan. Add cilantro and sesame seeds to garnish. Serve with a side of rice.
TEST KITCHEN NOTES: We had to make adjustments during the cooking process, and you might, too. When the cook time was reaching its end, the liquids weren’t cooking off and there wasn’t any color on the vegetables or chicken. We drained off most of the liquid and broiled the dish for a few minutes, with a watchful eye, careful to not let it burn. The chicken was slightly overcooked, but it yielded a better roasted flavor and the color we wanted. We recommend temping the chicken after the first 20 minutes of cooking, and turning up the temperature of your oven or broiling for the latter part of the cook time.
RECIPE by NDSU Extension
