Name: Hawaiian Chicken and Eggplant
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Lemons, divided - 2 medium; Pineapple rings in juice, drained and juice reserved - 1 (20 ounce) can; White sugar - 2 tablespoons; Oil - 1 tablespoon; Skinless, boneless chicken breast halves - 1 pound; Eggplant, cubed - 1 large; Green bell pepper, cut into 1-inch pieces - 1 medium; Red bell pepper, cut into 1-inch pieces - 1 medium; Onion, cut into 1-inch pieces - 1 large; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Hawaiian Chicken and Eggplant

1. Lemons, divided 2 medium

2. Pineapple rings in juice, drained and juice reserved 1 (20 ounce) can

3. White sugar 2 tablespoons

4. Oil 1 tablespoon

5. Skinless, boneless chicken breast halves 1 pound

6. Eggplant, cubed 1 large

7. Green bell pepper, cut into 1-inch pieces 1 medium

8. Red bell pepper, cut into 1-inch pieces 1 medium

9. Onion, cut into 1-inch pieces 1 large

10. Salt ¼ teaspoon

11. Ground black pepper ¼ teaspoon

How to cook deliciously - Hawaiian Chicken and Eggplant

1 . Stage

Zest 1/2 of one lemon, then juice it. Combine zest and juice in a bowl with pineapple juice, sugar, salt, and pepper; mix well.

2 . Stage

Heat oil in a large skillet over medium to medium-high heat. Add chicken and sear for 1 to 2 minutes per side. Pour pineapple juice mixture over chicken and lay pineapple rings over top.

3 . Stage

Add eggplant, bell peppers, and onion to the skillet. Juice remaining lemon over top. Reduce heat to medium and cook until eggplant and vegetables are soft and chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes.