HAWAIIAN CHICKEN AND EGGPLANT

Hawaiian Chicken and Eggplant image

Delicious chicken smothered in pineapple sauce served with delicious eggplant and peppers!

Provided by countrygrl95

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 medium lemons, divided
1 (20 ounce) can pineapple rings in juice, drained and juice reserved
2 tablespoons white sugar
1 tablespoon oil
1 pound skinless, boneless chicken breast halves
1 large eggplant, cubed
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

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.
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.
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.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 55.6 g, Cholesterol 64.6 mg, Fat 6.8 g, Fiber 11.1 g, Protein 26.9 g, SaturatedFat 1.4 g, Sodium 222.1 mg, Sugar 38.8 g