Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

Published on 07/26/1996

This recipe comes to us from Valerie Wells. Serves 8 to 10 people. 1 – 2 lb. bag

Pineapple Chicken (Gluten-Free)

This recipe comes to us from Valerie Wells.

Serves 8 to 10 people.

1 – 2 lb. bag of Trader Joes frozen chicken tenders (or substitute 2 lbs. chicken breasts).
1 large bag Flav-R-Rite Grand Gourmet Classics frozen mixed veggies (10 servings -- 32 oz.)
Cooked brown rice (about 2½ cups before cooking)

Sauce:

1 - 20 oz can crushed pineapple in its own juice
1 heaping teaspoon corn starch
gluten-free Soy sauce
GF Ketchup
Sesame oil
Salt
Apple cider vinegar (optional)

Start rice in cooker. Preheat oven to 450F. Arrange chicken pieces (chicken breasts will work fine). Arrange in single layer in bottom of two 9 x 13 glass pans. Put pineapple & corn starch in blender, add other ingredients to taste. Blend to mix. Pour over chicken pieces. Bake 15 minutes at 450 then reduce heat to 350F and bake 30 minutes more.

While chicken bakes, steam or stir fry vegetables according to package directions.

Serve chicken over hot rice with veggies on side.