I have so cleverly entitled this dish after the sauce I used.
I was getting ready to make dinner last night. I had a couple of squash that my friend gave me from her garden, and I was going to roast it with some chicken and flavor everything with cinnamon and brown sugar.
That was until I decided that there wasn’t NEARLY enough squash to make a full meal for two.
I looked through my fridge and found that I had plenty of onion and green bell peppers from the Farmer’s market, so I pulled them out and added them to the baking dish. I didn’t feel that cinnamon and brown sugar were the appropriate seasonings any longer.
I bought this sauce at Giant (Stop & Shop, whatever it is near you) and we have been LOVING it as a marinade for grilled chicken. So I decided to use it as the sauce for baking. I seasoned the veggies with some pepper and Cayenne. Then I seasoned the chicken with salt & pepper and poured this sauce on top.
I baked the entire dish together at 400 degrees for about 30 minutes, until the chicken was done.
It was spicy but it was very delicious! If I make it again I may have to actually marinate the chicken in some coconut tequila or something!
Full recipe below!
Pineapple Coconut Mango Tequila Chicken
- 2 Boneless, skinless chicken breasts, trimmed
- 2 Bell Peppers
- 1/2 Vidalia onion
- 2 small squash (butternut or similar)
- 1/2 tsp Cayenne pepper (optional)
- 4-6 tbsp of Pineapple Coconut Mango Tequila sauce
- Salt and pepper, to taste
Preheat oven to 400 degrees. Chop peppers, onion, and squash and place into baking dish. Sprinkle with pepper and Cayenne. Place chicken breasts in center of dish and season with salt and pepper. Top with Pineapple Coconut Mango Tequila sauce. Bake uncovered for 30-40 minutes until chicken is cooked through and squash is tender. Enjoy!