I’m going to be sharing my all-time favorite recipe with you. This recipe is easy to make with only four ingredients and has some of my favorite foods in one flavor packed dish! Pineapple, bacon, and mushrooms, oh my! Even better, it has less than 300 calories and almost 29 grams of protein per serving.
I won’t go into the back story, but I came up with this recipe shortly after I changed my “I hate pineapple” stance to “I only like cooked pineapple”. Needless to say THAT changed this year to I LOVE pineapple! The sweetness of pineapple with the salty-yumminess that is BACON…yum! And if you plan on making this as a freezer meal, please see the FREEZER MEAL information at the bottom of this post.
16 oz chicken breast
2-3 slices of thick cut bacon
8 oz whole white mushrooms
1 can of pineapple chunks in 100% pineapple juice
Cut the chicken into bite sized pieces and slice the mushrooms.
Open the can of pineapple chunks and add the juice and chicken bites into a storage baggie and place in the refrigerator. (You don’t have to do this step, I do it because I’ve found it gives the chicken a nice flavor). Put the pineapple chunks into a bowl and save the empty can for the next step.
Place the bacon slices to a 5 quart nonstick sauté pan and cook on medium heat until crisp. When done set the bacon aside to drain. Toss the excess grease by pouring it into the empty pineapple chunk can (or any empty fruit/veggie/soup can will do as long as it is metal). As an extra precaution, when draining the hot grease I place my empty can on my cutting board and leave it there until it cools down before tossing it out.
A couple of notes: DO NOT pour grease down the sink—EVER! And, please use your common sense, this grease is HOT. Please, be careful when pouring it into the empty can not to get it on yourself or anyone else!
Don’t wipe out the pan. Add the sliced mushrooms and pineapple, and cook for about three minutes.
While the mushrooms and pineapple are cooking, cut the cooked bacon into 1 inch pieces. Add the bacon back into the pan. Add the chicken bites and pineapple juice to the pan. Cook until the juice is reduced and the chicken is cooked all the way through (chicken should cook until 165 degrees F), stirring occasionally.
This recipe makes 4 servings at 272 calories per serving.
We usually eat this with jasmine rice, making this dish a meal with less than 450 calories per serving!
FREEZER MEAL: This recipe freezes extremely well! Follow the recipe. BUT, you’ll want to take it off the heat a little early because you don’t want to lose all the moisture to from the juice/sauce. By taking it off early will help keep the chicken from drying out when you reheat it. When done, let it cool completely and place into a freezer bag. I usually divide it into four portions and freeze each portion individually since this makes an awesome weekday lunch. When you’re ready to cook it, thaw it out (overnight in the refrigerator is best) and cook in the microwave on high for about two-three minutes or until hot. And, of course, serve with rice.
Information Per serving:
20.8 g of Carbs
7.4 g of Fat
28.7 g of Protein