Dutch oven recipe: Pineapple Chicken

We were looking for a new recipe to cook some chicken.  I came across a recipe on the Boy Scout Trail site that sounded good.  So the other day I made some Pineapple Chicken.

Ingredients

• 1/4 cup flour
• 2/3 cup light molasses
• 1 tsp salt
• 1/4 tsp pepper
• 6 chicken breasts
• 1 Tbsp mustard
• 2 Tbsp oil
• 1 Tbsp Apple cider vinegar
• 1 8 oz. can sliced pineapples
• 1-16 oz. can sweet potatoes

Sauce

Put the oil in the dutch oven and heat the dutch oven to 350F.  Mix the flour, salt and pepper in a bag.  Coat the chicken with the flour mixture and brown the chicken in the hot oil.

Drain the pineapple juice into a bowl.  Combine the juice with the molasses, mustard and apple cider vinegar to make a sauce.  Reserve half of the sauce for later use.

All in the pot

Drain the sweet potatoes. Put the chicken and sweet potatoes in the dutch oven.  Brush with half of the sauce.  Cover and bake for about 30 minutes.

Top the chicken with the pineapple rings.  Brush with the rest of the sauce. Cover and bake for an additional 30 minutes.

Dinner is served

During the last 30 minutes of cooking, prepare rice.  Serve the chicken over rice.  The recipe says that it can be served over noodles as well, but I think the rice is the way to go with this dish.

This is a definite repeater.  I will make this again.  Next time we will either increase the amount of pineapple or will go with pineapple cubes.  An 8 ounce can of pineapple rings has 4 rings.  The kids were asking for more pineapple.  As for taste, this comes out a lot like sweet and sour chicken, minus the peppers.  Clean up was a little more difficult than some of my other recipes, but was not bad at all.