Hawaiian Chicken and Eggplant

Delicious chicken is paired with tender eggplant, bell peppers, and onions in a sweet, tangy pineapple sauce in this simple Hawaiian dish.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 369 Calories

Ingredients

• 2 tablespoons white sugar
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon oil
• 2 medium lemons, divided
• 1 (20 ounce) can pineapple rings in juice, drained and juice reserved
• 1 large eggplant, cubed
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt

Recipe Instructions

Step 1

Zest 1/2 of one lemon, then juice it. Combine zest and juice in a bowl with pineapple juice, sugar, salt, and pepper; mix well.

Step 2

Heat oil in a large skillet over medium to medium-high heat. Add chicken and sear for 1 to 2 minutes per side. Pour pineapple juice mixture over chicken and lay pineapple rings over top.

Step 3

Add eggplant, bell peppers, and onion to the skillet. Juice remaining lemon over top. Reduce heat to medium and cook until eggplant and vegetables are soft and chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes.