Pineapple, Sweet Potato And Chicken Bake - cooking recipe

Ingredients

440 g pineapple chunks in juice
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 garlic clove
1/2 cup honey
1/2 cup soy sauce
400 g chicken fillets or 400 g chicken tenderloins, cut into strips
1 onion, chopped
2 cups sweet potatoes (kumara, diced or sliced)
1 tablespoon mixed spice (ground cumin, ground coriander, turmeric)
1/4 cup water or 1/4 cup white wine
4 spring onions, chopped (green onions, shallots)
2 tablespoons sesame seeds

Preparation

Preheat oven to 180\u00b0C.
Drain pineapple and reserve the liquid.
Combine the oil garlic, honey, soy sauce and the reserved pineapple juice - mix well to make a marinade.
Use 1/2 of the marinade mix to marinate the chicken for 10 minutes.
Toss the pineapple pieces, onion and the sweet potato with the remaining marinade and place it into a casserole dish. Bake 10 minutes until the potato begins to soften. Bake uncovered.
Add the marinated chicken and the marinade, wine or water, 3/4 of the spring onions,mixed spice sesame seeds. Cook for a further 30 minutes until the chicken is cooked through and the ingredients have caramelised.Add extra wine or water if needed.
Serve over a bed of rice or noodles and sprinkle with the remaining spring onion.