Pineapple Chicken

I caved to the myth that pineapple can induce labor and gorged on the stuff when I entered my 40^th week of pregnancy.  My rational self tells me that it was merely coincidence that Eliza made her appearance soon after my pineapple binge.   Fortunately, this trip down pregnancy myth lane was a real treat for me as I love pineapple.  This dish really showcases this tasty fruit and is super easy to prepare.

Serves 4

Ingredients:

- 3 chicken breast, cut into cubes

- ½ cup pineapple juice

- ¼ cup soy sauce

- 3 pieces thick cut bacon, diced

- 1 cup chopped baby portobello mushrooms

- 1 cup diced pineapple

- 1 teaspoon red chili sauce

- 1 cup chow mein noodles

Instructions:

Place the chicken in a shallow dish and cover with the pineapple juice and soy sauce.  Cover the dish and refrigerate for one hour.

Heat a large wok over medium – high heat.   Add the bacon and cook until crispy.  Drain the bacon fat from the pan and return the pan to the heat.  Add the portobello’s to the pan and cook for 3 minutes, stirring frequently.  Remove the chicken from the marinade and place in the wok.  Cook for a few minutes on each side before adding the pineapples, chili sauce and ½ a cup of the marinade.  Continue to cook until the chicken is cooked through.  Remove the wok from the heat and fold in the chow mein noodles.  Serve immediately.