Hawaiian Chicken and Eggplant

Ingredients

• medium lemons, divided
• (20 ounce) can pineapple rings in juice, drained and juice reserved
• tablespoon swhite sugar
• tablespoon oil
• pound skinless, boneless chicken breast halves
• large eggplant, cubed
• medium green bell pepper, cut into 1-inch piece s
• medium red bell pepper, cut into 1-inch piece s
• large onion, cut into 1-inch piece s
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Zest 1/2 of one lemon, then juice it. Combine zest and juice in a bowl with pineapple juice, sugar, salt, and pepper; mix well.
2. Heat oil in a large skillet over medium to medium high heat. Add chicken and sear for 1 to 2 minutes per side. Pour pineapple juice mixture over chicken and lay pineapple rings over top.
3. Add eggplant, bell peppers, and onion to the skillet. Juice remaining lemon over top. Reduce heat to medium and cook until eggplant and vegetables are soft and chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes.