1 3-pound roasted or barbecued chicken (from the deli)
1 can (15 ounces) sweet potatoes, drained
1 peeled, cored, sliced fresh pineapple (from the
3/4 cup apricot preserves
1/4 cup fresh lemon juice
2 tablespoons soy sauce
Preheat the oven to 425 degrees F. Cut the chicken into pieces,
arrange on a well-oiled , aluminum-foil lined rimmed baking sheet
with the sweet potatoes and pineapple slices.
In a small bowl, combine the 3/4 cup apricot preserves, 1/4 cup
lemon juice, and 2 tablespoons soy sauce. Spoon over the chicken,
potatoes, and pineapple.
Bake until the chicken is heated through, about 10 to 12 minutes.