
I love this recipe! This balanced dish of proteins,
carbohydrates, and healthy fats will leave you feeling full AND your blood
sugars balanced, which is what you should want for better health! Chow down
with some ruffage (i.e., salad) and you are good to go!
Also, if you have a few busy days and not much time to cook,
this recipe will give you leftovers that will healthfully sustain you during
those days when you need it most!
Pineapple Chicken Bake*
Serves 4
Prep time: 30 minutes
Ingredients:
2 boneless skinless
chicken breasts (Organic, grass-fed preferred; consuming animal protein
multiple times per day balances blood sugars and boosts brain chemicals
important for creating healthier, depression/anxiety/stress-free moods)
Salt and Pepper
1 20-ounce can
pineapple chunks in juice (Check your labels to avoid the high-fructose
corn syrup that messes up liver metabolism and contributes to the
insulin-resistance associated with
diabetes. Better yet—use fresh pineapple!)
¼ cup honey
(Purchasing and consuming honey from the area where you live helps boost your
immune system and your local economy too!)
1 tablespoon apple
cider vinegar (Braggs Raw Organic Apple Cider recommended)
2 teaspoons curry
powder (Contains antioxidant and anti-inflammatory properties)
1 teaspoon cornstarch
(Corn is in many food products and is considered to be inflammatory. To
reduce/eliminate corn consumption in this recipe, substitute 1 teaspoon rice
flour)
1 Tablespoon water
1/3 cup almonds
(Contain monounsaturated fats, calcium, magnesium, and antioxidants. Beneficial
for your brain, skin, hair, moods, and overall health and vitality! They are a SUPERFOOD!)
- Adjust an oven rack to the upper position and heat the
oven to 450 degrees. Pat the chicken dry with paper towels and then season with
salt and pepper. Lay the chicken in a 9 X 13 inch baking dish coated lightly
with olive oil/coconut oil.
- Drain pineapple chunks and reserve ½ cup of the juice. Whisk
pineapple juice, honey, vinegar, and curry in a medium saucepan over
medium-high heat. Simmer, whisking often, until the mixture has thickened, for
about 8 minutes.
- Quickly dissolve the cornstarch (or rice flour) in the
water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour
the pineapple sauce over the chicken;
then sprinkle with almonds. Bake until the chicken registers 160 degrees on an
instant read thermometer, 15-18 minutes.
*(This is the Back to Wellness Chiropractic modified version
of “Pineapple Chicken Bake” recipe from The America’s Test Kitchen Family
Cookbook)