Pineapple Teriyaki Chicken and Sweet Potatoes Entrees, Recipes

Serves 6


2.0 each sweet potato, organic, peeled and cut into 1/2 to 3/4 inch chunks
2 lbs chicken, organic, boneless, skinless breast, cut into 1″ pieces
2.0 8 oz can pineapple chunks, unsweetened, drained and approximately 1/2 of the juice reserved
1.5 each red or green bell pepper, organic, cut into 1/2 inch chunks
1.5 cup teriyaki sauce, gluten free (Kikkoman)


  1. Place the chicken chunks in a large stainless steel bowl and toss with teriyaki sauce. Cover and refrigerate overnight.
  2. Preheat oven to 375 degrees F.
  3. Add juice to bowl and mix. Gently fold in potatoes, pineapple and bell pepper chunks.
  4. Spread mixture in large roasting pan so that the chicken doesn’t overlap. Place in oven and roast, checking frequently and turning for even roasting.
  5. Roast for about 20 minutes till chicken is cooked thru.