This is a modification of a Mix & Match Mama recipe that I made when I decided to forgo the crockpot and just cook everything in the oven. It takes a bit of time to cook, but the preparation is super easy!
Start by layering one cup of pre-cooked brown rice in a square pan (lightly sprayed with canola oil):
Then add one diced red pepper:
In a measuring cup mix together 1/3 sweet and spicy barbecue sauce, 1/3 regular barbecue sauce, and the juice of a 20 oz can of sliced pineapples and pour on the chicken:
Put three pineapple rings on top and then cover tightly with foil:
Cook in a preheated 350 degree oven for 45-50 minutes until chicken is cooked completely:
When you serve it the sauce perfectly filters into the rice making the dish tasty, but not overly soupy. Serve it with the extra pineapple rings, a simple green salad, and Hawaiian rolls. Yum!