Baked Hawaiian BBQ Chicken with Jalapeno Pineapple Salsa

For the Hawaiian BBQ Chicken

• 2 lbs. chicken breasts, cut into 4oz. pieces
• ⅓ C Stubbs Spicy BBQ Sauce
• 3 Tbsp pineapple juice (from the canned pineapple)
• 2 Tbsp low-sodium soy sauce (or coconut aminos)
• 1 Tbsp G Hughes Sugar-Free Sweet Chili Sauce (or Stevia)
• ½ tsp ground ginger
• 8 slices Jennie-O turkey bacon

For the Coconut Rice

• 2 cans lite coconut milk
• 3 C instant white rice
• ¼ C almond milk
• 2 Tbsp Stevia

For the Jalapeno Pineapple Salsa

• 20 oz. pineapple tidbits (with the juices reserved)
• 1 red pepper, diced
• 1 small onion, diced (or ½ large onion)
• 1 jalapeno, diced
• ⅓ C chopped cilantro
• ¼ C lime juice

For the Hawaiian BBQ Chicken

1. In a large glass measuring cup, whisk together the BBQ sauce, pineapple juice, soy sauce, sweet chili sauce, and ginger until well combined. Add the 8 pieces of chicken and the Hawaiian BBQ sauce to a large ziploc bag and marinate for at least 1 hour*, up to 48 hours.
2. Preheat the oven to 400°F and set out a baking sheet with a cooling rack on top.
3. Wrap each piece of chicken in one slice of bacon and secure with a toothpick. Place the prepared chicken onto the cooling rack on the baking sheet and baste with additional BBQ sauce from the bag. (Save any remaining BBQ sauce for the end!)
4. Bake in the oven for 15 minutes. Option to broil for 2-3 minutes to crisp up the bacon after baking.

For the Coconut Rice

1. While the chicken is baking, prepare the coconut rice. Shake the cans of coconut milk to mix in the cream, then pour into a pot and bring to a boil.
2. As soon as the coconut milk is boiling, add in the instant rice and turn down the heat to simmer. Cover with a lid and cook 10 minutes until all the milk has been absorbed.
3. Just before serving the rice, fluff with a fork and stir in the almond milk and Stevia.

For the Jalapeno Pineapple Salsa

1. Toss all salsa ingredients in a large mixing bowl, mixing until combined. Season with salt to taste, then serve over the cooked chicken and rice.
2. To serve, divide the coconut rice and salsa into 8 portions. Serve one chicken breast over one portion of rice with one portion of salsa on top.

*See blog post for tips on meal preparation for this recipe.

Nutrition facts are a calculated estimate of 4oz. chicken (wrapped in bacon), approx. 3/4 C coconut rice, and 1/2 C jalapeno pineapple salsa.