Join me as I discover and re-create recipes to fit my family's many food allergies.
I will be focusing on foods that do not include the nightshade family, gluten, soy, natural flavors, peanuts, MSG, nutmeg, cumin, raspberries, cherries, oats, pork, pumpkin, chamomile, pistachios, corn (unless it is organic), preservatives, food colors, natural and artificial flavors, cottonseed oil, spinach, aged & colored cheeses (cream cheese & mozzarella are OK, Monterey Jack is OK in moderation), yeast (unless in safe bread), anything cured, aged, fermented or malted. We also only use milk in moderation. The nightshade family is a particularly long list and includes spices, potatoes (sweet are fine), tomatoes, peppers & more.
Whew, yes, this is all a long list. What an adventure it is to cook this way.

Saturday, March 30, 2013

Soy Free Pineapple Chicken

It has been too long since I have posted. Life has been hectic. The hardest thing to happen was that my DH was diagnosed with colon cancer and had surgery to remove the cancer. The surgery went well and now he is to be tested every 3 months. Our prayer is that it does not come back. I also can't thank friends enough for their support. :-)

The recipe that I am posting has an Asian flavor without having soy in it. It was such a joy to run across this recipe from Taste of Home, that I only had to tweak a bit. We really love this dish and I make double batches, so we have some in the freezer. The original recipe was a slow cooker one, so you can cook it that way also. (See directions under Tip:)

Soy Free Pineapple Chicken


3 - 3 1/2 lbs chicken legs
1 20 oz. can pineapple chunks
1/3 cup brown sugar
1/4 cup cornstarch or 1/8 cup rice flour
2 Tbls. lemon juice
1/2 tsp salt or to taste
1/2 tsp ground ginger or to taste


Place chicken in a baking dish. Drain pineapple, reserving juice. Place the pineapple over the chicken. Mix the brown sugar, cornstarch, lemon juice, salt, ginger and reserved pineapple juice until smooth. Pour over top of chicken and pineapple.

Cover and cook  at 350 degrees for 50 - 60 minutes or until done.

Serve with rice.


We have one person in our family who can not have cooked fruit, so we just serve the pineapple cold when we serve the chicken.
If making this recipe in the crock pot it cooks on low for 4 - 5 hours or until chicken is tender. The original recipe has one brown the chicken in 1 Tbls. oil and then add it to the crock pot followed by ingredients in the same order and manner as above.