Pineapple ‘Chicken’

4.0 (5 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind