If the marinade fits all the way around the meat, then it’s enough. This marinade will coat 2 to 4 single breasts, depending on their size. If you are using larger size chicken breasts, then you may need to double your marinade. If you need to double your marinade, then you will also need to double your sauce.
When cutting your veggies for this recipe, try to cut them in pieces that are the same size so that each vegetable will cook evenly. Cut the carrots and celery at an angle to get flat, bigger pieces.
Try varying this recipe by using your favorite vegetables. Explore the flavor combinations of carrots, celery, new potatoes, red or green peppers, onions, or mushrooms. For ingredients like onions and mushrooms that not everyone likes, you can sauté them in oil and use any leftover marinade in the pan following cooking & removing the chicken. Once sautéed then remove from pan and place in serving dish.
I like to use canned new potatoes in this recipe. I get the organic ones in BPA-free cans and just cut the big ones in half.
For the pineapple juice, I typically find that when grocery stores have fresh pineapple cut into chunks, it has its own juice in the bottom. So the juice from fresh cut pineapple slices are perfect for this recipe. If you run out of pineapple juice, you can also use water. Either is fine for this recipe.
If you have any leftover rice, use it to
make a delicious rice pudding.