Ingredients
- 1 kg chicken pieces (thighs and drumsticks)
- 1 can SNOB pineapple slices in syrup
- 2 tablespoons SNOB Extra Virgin Olive Oil
- 1 red onion, in wedges
- 2 green peppers, chopped
- 3 cloves garlic, chopped
- Salt and pepper to taste
- Oregano and thyme to taste
- Pineapple juice from the can
Preparation
- Preheat the oven to 200°C.
- In a baking dish, place the chicken pieces together with the red onion, green pepper and chopped garlic.
- Drizzle everything with the SNOB olive oil and the pineapple juice, and season with salt, pepper, oregano and thyme.
- Distribute the SNOB pineapple slices among the chicken pieces.
- Bake for 45-50 minutes, basting the chicken with its own juices halfway through cooking, until golden and fully cooked.
- Serve hot, alongside the roasted pineapple and vegetables from the dish.
