This is one of those dishes that when served is a little bit of tropical heaven!
Full time 2 1/2 hours
4 celery stalks, diced large
2 medium potatoes, diced large
1 medium red onion, diced large
1 15 oz. can pineapple chunks with juice not syrup
1 chicken bouillon cube
1 lb. Bonless skinless chicken thighs
2 cup baby carrots, cut in half
1 tvsp olive oil
1 tsp minced garlic
1 tsp salt
1 tsp ground black pepper
1/2 tsp siracha
Preheat oven to 325'.
In a dutch oven place heat olive oil over medium high heat with celery and red onions. Cook 3-4 minutes.
Add in potatoes and carrots, stirring and cook 3-4 minutes.
Season with siracha, 1/2 tsp salt, and 1/2 tsp pepper. Cook 5-6 minutes to let vegetables soften.
Push vegetables to outer edges of pot.
Add in chicken and try to arrange it so pieces are in a single layer if possible.
Season with remaining salt and pepper and let sear off 2-3 minutes per side.
Add in pineapple chunks with juices and bouillon cube.
Cover with lid and move to oven cook on low for 1 1/2 hours or until potatoes are cooked through and easily pierced with a fork.
Carefully move to serving platter.
Top with pineapple pieces and drizzle with juices from pot.