Pineapple lemon chicken with roasted brussels sprouts

Tuesday night dinner comes along and we just so happened to have some pineapple in the fridge, so I thought, hey why not some pineapple chicken? Just like every other housewife, I am totally into using creative ways to clean up whatever we have in the fridge. To add a side dish, crunchy salty brussels sprouts are like a healthier version of french fries. ( we just love veggies from the cabbage family..so yum!)

The sweetness and citrus from the pineapple really compliments well with the bitter and nuttiness from the brussels sprouts. So here it goes:

Pineapple lemon chicken:

Ingredients:

Sliced pineapple

teriyaki sauce

rosemary

Dijon mustard

half lemon, thinly sliced

chicken thighs (boneless, skinless)

Trim the fat off the chicken thighs.

In a bowl, combine pineapple juice with teriyaki sauce, mustard and rosemary and slightly stir.

Arrange chicken in a casserole dish, sprinkle some salt, and pour sauce over chicken. Broil in oven for 30 minutes. Arrange pineapple and lemon on top of chicken, and bake 5 - 10 minutes longer.

Roasted brussels sprouts:

Ingredients:

1/2 pound brussel sprouts

1 tablespoons olive oil
kosher salt and freshly ground black pepper

Cut off the ends of the brussels sprouts, and mix in a bowl with olive oil, salt and pepper.

Pour the brussels sprouts and the olive oil mix into a baking sheet/ pan.

Roast for 35 - 40 minutes, until crisp outside and tender inside. ( I like them crunchy but Michele likes them tender and soft inside)