South Pacific Pineapple Chicken

2 boneless skinless chicken breasts
3 tbsp rice wine vinegar
1 tbsp honey
1 tbsp sesame oil
4 tbsp FRESH ginger, roughly chopped (or to taste)
1 tsp red pepper flake (or to taste)
Half of a fresh pineapple, roughly chopped
(you could use canned, packed in water)
Half of a large red onion, roughly chopped
whole red bell pepper, roughly chopped
2 cups rice noodles
1 tbsp corn starch
2 tbsp soy sauce

Mix vinegar, oil, honey, ginger, and red pepper into a marinade. Chop the chicken into bite-size pieces. Marinate the chicken overnight in the fridge. Preheat oven to 350. Put the pineapple, pepper, onion and the marinated chicken in an pot with a lid that is both oven safe and stovetop safe (a dutch oven works well). Bake, covered, for 40 minutes. Cook and drain the rice noodles as instructed by the package. Remove the pot from the oven and move it to the stovetop. Add corn starch, soy sauce, and noodles and stir everything together. Cover and simmer for about 5 minutes or until the sauce begins to thicken. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ELIBBYBET.