Tuesday, March 11, 2014

Slow Roasted Pineapple BBQ Chicken


I've had a slight obsession lately with slow roasting chicken on Sunday. I'm guessing there are two reasons for this. 

1. It takes five minutes to throw together. 
2. I get multiple meals out of it!
3. It's healthy!

I wasn't planning on throwing in a third reason but being good for you AND easy? Hello, win, win! 

Honestly, if you can turn on your oven and successfully rip some foil from the roll, you can make this chicken. 

I've been so busy lately that having  chicken already shredded in the fridge has been a huge time saver! I can throw it on a sandwich, use it on tacos or just steam some veggies in the microwave for a quick dinner. 

Obviously I haven't been microwaving anything at home.  I just realized while talking to my mom that I've been microwave-less for 10 1/2 months. Whaaaaa??? I'd say I'm adapting quite well. 

Check back later this week for a couple other ideas using this quick and delicious chicken! For now I recommend drenching it in some BBQ sauce. Mmm mmm good!!

Slow Roasted Pineapple BBQ Chicken

Ingredients


2 boneless, skinless chicken breast
1 jalapeño, diced
1/4 cup pineapple, roughly chopped (I used canned)
1 cup pineapple juice
BBQ dry rub

Cover the entire outer surface of the chicken with the dry rub. Coat well. 

Place in a baking dish with the jalapeño, pineapple and pineapple juice. Cover with foil. 

Roast in a preheated 250 degree oven for 3 hours. 

Remove from oven and shred with two forks. 

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