6 boneless chicken breasts

1 cup crushed pineapple

1 cup pineapple juice

1/2 cup cherry tomatoes (cut in half)

2 carrots (sliced thin)

1 lb. mushrooms (sliced thin)

2 tbs. Worcestershire Sauce

1/4 cup soy sauce

2 tbs. brown sugar

1/4 cup shredded coconut (optional)


1. In a small bowl mix pineapple juice, Worcestershire Sauce, soy sauce and brown sugar. Mix well.

2. Cut chicken breasts into cubes.

3. Put chicken cubes in a Ziploc bag and pour pineapple juice mixture into bag. Refrigerate for 12 hours.

4. In a large skillet, put 3 tbs. olive oil. Saute mushrooms, tomatoes and carrots. Remove and leave to the side.

Preheat oven to 350 degrees.

5. Coat a large baking pan with a drop of olive oil. Empty Ziploc bag into pan. Bake for about 25 minutes.

6. Add carrots, mushrooms and tomatoes to pan. Stir. Cook for an additional 10 minutes.

*Optional: Sprinkle a little shredded coconut on top when you add the carrots, mushrooms and tomatoes.