1 28oz bottle of smoky barbecue sauce

1 16oz can pineapple chunks, undrained

2 C. coarsely chopped onion

2 C. coarsely chopped bell pepper

1 seeded and chopped jalapeno chili pepper

 

Place all ingredients in a freezer bag up to two months. Defrost completely in refrigerator. To cook put contents of baggie into Dutch oven. Bring to boil over medium high heat. Cover. Turn heat to medium low and cook one hour or until chicken is no longer pink.

 

Yield:

Calories:

Fat:

Fiber: