Pineapple and Onion Chicken with Brown Rice and Green Beans

Marinade:
1 can pineapple chunks and liquid
1/2 vidalia or sweet onion, thinly sliced
1/4 cup olive oil
3 tbs. soy sauce
1 tbs dry thyme
1 tsp red pepper flake
zest of one lemon

6 pieces of chicken (I prefer dark meat)
green beans
shallot
butter
brown rice
chicken stock

optional: extra onion, thinly sliced and caramelized to top chicken after baking

Directions:
1. combine all ingredients for marinade in a plastic bag. combine well and then add chicken. Remove as much air as possible from bag so marinade has maximum contact with the chicken. Allow to marinate in the fridge for at least 4 hours and up to 24.

2. Preheat oven to 350 degrees. Remove chicken from marinade and place on a foil lined baking sheet. Add pineapple pieces and onion slices to cook alongside chicken. bake chicken for 55 minutes.

3. While chicken cooks prepare any side dishes you like. I made brown rice according to the package directions except instead of water, I added chicken stock. I also made some green beans like I have in other posts so check those out for directions.

4. Remove chicken from oven and allow to rest for 5 minutes. Serve everything together. For a fresher/brighter taste I like to squeeze a little lemon or lime on top of the chicken right before serving.