This is one of my go-to’s, one of my favorites. It’s easy, it’s healthy and my kids love it. Pretty simple. As a blogger, I take pictures of food all the time. Have you seen my instagram? It’s a lot of food. I took this dish outside (as I usually do) to get the best light and I found myself caught in the ridiculousness of standing on my back porch taking pictures of raw chicken.
So, there you have it, a picture of chicken and my Converse. Blogging at its finest. 😉 All of that being said, the recipe is fabulous. It’s super easy and you can prepare it ahead of time. I’m a BIG fan of meal prep and menu planning not just because it saves money but also because it saves time, we are a family of 7 and time is something I do not have a lot of so, this is my go-to.
I have also been on Whole 30 for awhile now and this fits right into that as well.
2lbs chicken drumsticks
1 pineapple cut into chunks
Heat oven to 400 degrees, if using a baking dish, spray lightly with oil. Wash and pat dry the chicken drumsticks, add them to a large ziplock bag. Pour in the pineapple chunks and olive oil. Use the olive oil to your own discretion, a couple of tablespoons should be enough. Close the bag and mix all around making sure the chicken is covered in the oil.
Next, open the bag back open and shake in salt and pepper. Close the bag and shake the back to cover the chicken. Place the bag in the refrigerator for at least one hour or overnight. The longer the chicken sits in the bag with the pineapple, the more Hawaiian it will taste.
You can add in bell peppers or even shredded coconut if you want, it’s completely customizable. I kept it simple for this recipe but, you can do a number of different combinations.
Heat in oven for 15 minutes, pull out, stir and turn chicken then heat an additional 15 minutes. Make sure chicken is cooked through to 165 degrees.
And, just like that, you’re ready for dinner!