Chicken Lazy Shish Ka-bob

This meal all came about when one day my mother had all these ingredients and didn't know how to make a unique dinner out of them, she was shooting for basically a "one pot" meal. This recipe has been in my family for about 22yrs! Each time she's made it; its gotten better and better in flavor and I hope that who ever makes it likes it just as much as I do!

SavvyBaker30 @cook_5557199

Saved

Edit recipe

See report

Add to folders

Add Cooksnap

Ingredients

1 lbchicken breast cut into bite size chunks
1 canred whole tomatoes crushed or a pint of cherry (save tomatoe juice in can do not drain)half cherry tomatoes if there on the bigger side
1 canpineapple chunks(save juice do not drain)
1large onion cut into chunks
1large pepper cut into chunks
1/3 cupdark brown sugar
salt & pepper

Saved

Steps

1

In a large baking pyrex dish or deep casserole dish add chunks of chicken(I normally use my turkey pan because I like to make a lot for leftovers)
2

Next add in the tomatoes,onions,peppers,pineapple with juices from both cans. Add a half cup of warm water if you feel you don't have enough liquid. Give a quick stir to be sure ingredients are evenly seasoned
3

Now add in your brown suger and a good dash of salt and pepper. Preheat oven for 375degrees Be sure to cover the pan making sure there are no gaps for steam to escape!
4

Bake at 375 until chicken is fully cooked and onions&peppers are soft, more juice should be in the pan then when all the ingredients were initially added to the dish. It should take about an hour 1/2. When shish ka-bob is fully done serve over a bed of medium - long grain white rice & enjoy!! Make sure to not over or under cook the rice. Rice prep ratio= 1cup rice to 2 cups water. Allow rice to come to a quick boil and then turn down the range to Lo setting and place a tight lid on the pan. DO NOT lift the lid until 20mins time has elapsed.