1 package of bacon
1 can of no-sugar-added pineapple chunks
toothpicks
Preheat the oven to 350 degrees. Cut the strips of bacon into thirds and drain the can of pineapple chunks. Cover a jelly roll pan (not a cookie sheet, as the juices will roll off) with parchment paper. Roll one piece of bacon around each pineapple chunk and fasten with a toothpick. Place on the pan and cook in the oven for approximately 25 minutes, or to your liking (longer if you would like the bacon to be crispier). I would recommend turning each piece over after 10-15 minutes to fully cook all sides.
For cleanup, just roll up the parchment paper and throw it away! Easy and delicious.
**This recipe can also be done with water chestnuts or dates instead of the pineapple!
Chicken Chili
serves 12
4 cups chopped yellow onions (3 onions)
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, to taste
1/2 teaspoon cayenne pepper, to taste
4 teaspoons kosher salt, plus more for chicken
4 28-oz cans diced plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts
Freshly ground black pepper
For serving:
chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add the tomatoes to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees.
And this for dessert!
