Baked Hawaiian Chicken

This is a baked Hawaiian chicken with mustard, honey and pepper strips.  I originally made it without bacon, however the addition of bacon has given it more flavour. 

I have served it with broccoli and Falafel balls which I made from a packet mix.  Falafel balls CAN be made from scratch, however on this particular occasion, I did not have spare time to make them, so used the packet.  Of course home made is always far nicer!

I have also added sliced part cooked potato slices to the top, and this is also optional.  It is baked as against fried, making it a healthier option.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: 3 servings

Ingredients
3 rashers shortcut bacon (optional)
½ chicken cut to serving size
1 tblsp butter
½ small green pepper
125 g can crushed pineapple, drained
3 tsp mustard
3 tsp honey
3 tsp rum or sherry
Paprika
Sliced potato (optional)

Instructions:
Cut the bacon and fry it for a few minutes -I like bacon crispy so I cooked it for about 7 minutes.  Drain any fat off, and set it aside.

Heat the oven to 180 or 195° for a fan forced oven.

If using potato slices, microwave them till they are just starting to soften.

Melt the butter in the saucepan and add the green pepper cut into strips, the mustard, honey, pineapple and sherry.

Mix all the ingredients in a saucepan

Add back in, half of the cooked bacon.

Arrange the chicken (if using chicken with skin, put skin side up) in a shallow greased baking dish.

Pour the mixture over the chicken, and add the potato slices and the balance of the bacon, if using.

Sprinkle the paprika over the top.

Bake for 45 to 60 minutes or until the chicken is tender.

Serve with vegetables of your choice.  The second day I ate this meal, I made some Lebanese flat bread which soaked up the gravy!