Hawaiian Chicken and Eggplant

Name: Hawaiian Chicken and Eggplant
Total time: 35
Yield: 4
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

Recipe by countrygrl95 from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

•

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

Instructions

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.