Pineapple Chicken & Rice

Ingredients:

2 tsp. paprika

1 tsp. allspice

pinch of cayenne pepper

1 tsp. fresh thyme leaves

1/4 tsp. salt

1/4 tsp. crushed black pepper

1/2 cup pineapple juice

2 tbsp. Dijon mustard

2 tbsp. honey

1 lb. chicken tenders

1 tsp. vegetable oil

1 red bell pepper, seeded and cut into 1/4" slices

1 yellow bell pepper, seeded and cut into 1/4" slices

1 small onion, peeled and sliced

1 1/2 cups pineapple tidbits

6 cups cooked brown or white rice

1/4 cup toasted almond slices

2 tbsp. chopped parsley

fresh pineapple salsa

Directions:

Preheat the oven to 375 degrees. Spray a 9" x 13" baking dish with non-stick vegetable oil spray. In a medium bowl, combine the paprika, allspice, cayenne pepper, thyme, salt, pepper, pineapple juice, mustard and honey and whisk all together. Add the chicken and toss together. Place the chicken into the prepared dish and bake 17-20 minutes or until the chicken is cooked. Remove chicken from baking dish. Cool and clean the baking dish. Spray the baking dish again with more non-stick vegetable oil spray.

Heat oil in a large skillet; add pepper and onion slices. Season with salt and pepper. Cook until vegetables are soft.

Place rice int he bottom of the casserole dish. Season the rice with salt and pepper. Arrange chicken, peppers, onion, and pineapple pieces over the rice. Cover with a pice of aluminum foil and bake for 30 minutes until it is hot. Top with almonds and parsley and continue to bake 5-7 minutes longer or until nuts are toasted. Serve the casserole warm with pineapple salsa.

Note: This casserole can be prepared in advance and frozen. Assemble the layers according to instructions and cover with a double layer of aluminum foil and freeze. Defrost casserole in the refrigerator overnight. Follow the taking directions.