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    Scott Adams

    Pineapple Chicken (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.



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    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
    • gluten-free 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.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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