Ingredients Jump to Instructions ↓

  1. 1 1/2 k. of chicken

  2. 2 tbsps. of salt

  3. 1 tsp. of chili powder

  4. 1 tsp. of freshly ground pepper

  5. 1 tbsp. of dried rosemary leaves (twice as much if using fresh)

  6. grated zest of one lemon

  7. juice of one lemon

  8. 2 tbsps. of liquid seasoning (I used Knorr but most steak sauces will do the trick)

  9. 2 green finger chilis

  10. 2 pimientos

  11. 3 c. of diced fresh pineapple (canned pineapple will work too but the texture and flavor will not be the same)

  12. 6 unpeeled cloves of garlic

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 o F.

  2. Chop the chicken into serving size pieces. Season with salt, pepper and chili powder. Add some rosemary leaves and lemon zest. Pour in the liquid seasoning and the juice of a lemon. Mix well to coat the chicken pieces with the spices and seasonings evenly.

  3. Arrange the chicken pieces in a single layer in a baking dish.

  4. Slice the chilis and add to the chicken.

  5. Split the pimientos, scrape off the seeds and cut off the white membranes. Dice and add to the chicken as well.

  6. Add the diced pineapple.

  7. Take the cloves and garlic and distribute them strategically in the baking pan.

  8. Bake the chicken in a 375 o F oven for an hour to an hour and a half. Don’t forget to place the baking pan on a tray to catch any dripping.

  9. The spicy pineapple chicken casserole is ready as soon as it comes out of the oven. To serve, place a piece of chicken on a plate, garnish with pieces of pineapple and vegetables, then drizzle some sauce over.


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