Pineapple, Sweet Potato & Chicken Bake

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Ingredients (Serves 4):

• 400g pineapple, fresh or canned

• 2 tbs Beerenberg Extra Virgin Olive Oil

• 2 tsp Beerenberg Crushed Garlic

• 1/2 cup Beerenberg Australian Honey

• 1/2 cup light soy sauce

• 400g boneless chicken, cut into strips

• 2 cups diced sweet potato

• 1/4 cup white wine

• 4 spring onions, chopped

• 2 tbs sesame seeds

Method:

1. Preheat the oven to 180C.

2. Combine the oil, garlic, honey and soy and mix well to make a marinade.

3. Using half of the marinade, marinate the chicken strips for 10 minutes.

4. Toss the pineapple pieces and sweet potato with the remaining marinade and place into a casserole dish.

5. Bake for 10 minutes until the potato is beginning to soften.

6. Add the marinated chicken, with the marinade. Add the wine, 3/4 of the spring onions and the sesame seeds and cook for a further 10 minutes until the chicken is cooked and the ingredients have caramelised.

7. Sprinkle with the remaining spring onions and serve with jasmine rice.