Pineapple Chicken

This recipe makes enough to fill 1 medium tray*

Directions:

1. Add the sauce ingredients into a small bowl and whisk until smooth

2. Cut the Pepper and Onion into small bite size pieces

3. Take the chicken pieces and toss them with the garlic powder and pepper

4. Using a small amount of olive oil or chicken broth, cook ½ the chicken pieces over medium high heat, remove from the pan and cook the other ½ of the chicken pieces and remove from the pan.

5. Add the pineapple to the pan and cook for about 1 minute (can add chicken broth or water to help keep it from sticking)

6. Add the veggies to the pan and cook for another 3 minutes or so. 

7. Add the chicken to the pan and then stir in the sauce. Let it bubble until thickened 

8. Let cool, then spread evenly across a parchment lined tray, add dividers to make 4 servings if desired.

9. Freeze dry

10. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

36 Hours

Rehydration:

Add either boiling water or chicken broth, starting with ½ C per serving, let sit for 5 minutes, add more boiling liquid and let sit if needed. Repeat until desired consistency is reached.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.