Chicken and Rice--Wednesday

I didn't mean to make a chicken meal again last night, but the recipe I had planned needed a 4 cheese blend that I forgot to buy so I had to find something else to do with my peppers and mushrooms. So you get a chicken and rice recipe instead of a Roasted Vegetables with Pasta recipe. I'm still sad. I was really looking forward to that!

This recipe came from the Century of Foods cookbook (RS cookbook from Southeast Idaho). I've made it many times and tweaked it so much it doesn't resemble much the "Chicken Kabobs" recipe it started as. It used to be one of my favorites, but I don't make it that much any more, probably because I have so many other recipes and am always looking for new things. But we still like it.

1/4 cup soy sauce

1/2 tsp garlic

3 tsp sugar

1/4 tsp salt

1/4 tsp ground ginger

2 TBSP pineapple juice

1/8 tsp pepper

few shakes cayenne pepper

2 boxes of mushrooms, quartered

1 can pineapple tidbits, drained

1 red pepper, sliced

1 green pepper, sliced

1 onion slivered

4-5 pieces of chicken (or as many as you would like). I like thighs in this recipe. You can leave whole or cut into pieces.

Mix sauce. You can double the sauce if needed. Place all ingredients in a baking pan. Let marinate for about an hour. Bake at 350 for 45 mins-1 hour. Serve over rice.