Ingredients
2 chicken breasts
1 cup rice (2 cups cooked)
1 spaghetti squash
Marinade:
6 oz. pineapple juice concentrate
1/2 C. soy sauce
2 oz. chopped jalapenos
3 tsp. brown sugar
1/2 onion, chopped
1 tsp garlic powder
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Mix together all marinade ingredients. Put chicken breasts in a ziploc bag with 75% of the marinade. Let the chicken marinate for at least 2 hours. The longer it marinates, the better the chicken will taste. After chicken has marinated, cook chicken breasts on a grill or stove top grill for 4 - 6 minutes on each side. Cut the raw spaghetti squash in half, rub the inside with olive oil and sprinkle with salt and pepper. Bake in the oven at 375° for 30 - 40 minutes or until the meat is soft enough to remove with a fork. Allow the squash to cool until you can handle it. Once it has cooled, scrape the meat out with a fork so it looks like spaghetti noodles. Mix the squash with the remaining marinade that wasn't used on the chicken and warm in the oven while the chicken is cooking. Serve over rice.
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