20-oz. can sliced pineapple in juice
1/4 cup soy sauce
2 Tbsp. chopped green onion
1/2 tsp. ground ginger
1/2 tsp. garlic powder
2 lbs. veggie chicken (try Morningstar Farms Chik’n Strips)
• Preheat the oven to 375°F.
• Drain the pineapple, reserving 1/4 cup of the juice. Set aside.
• In a roasting pan, combine the reserved pineapple juice, soy sauce, green onion, ginger, and garlic powder. Add the “chicken” and turn to coat thoroughly.
• Bake for 40 minutes, until the “chicken” is warm. Add the pineapple slices and cook for 5 minutes.
• Serve over rice.
Makes 4 to 6 servings
