2 lb. boneless, skinless chicken
1 lb. boneless pork, cut in 2-3" chunks

Marinate overnight in:

3 lg. cloves chopped garlic
1/2 c. soy sauce
1/2 tsp. crushed rosemary leaves
1/2 c. unsweetened pineapple juice (save the pineapple itself for cooking with)
1/4 c. teriyaki marinade & sauce (La Choy is fine)

Before baking, add:

1/2-3/4 c. pineapple pieces

Bake in covered casserole or Dutch oven at 350 degrees for approximately 1 hour. Remove the cover for the last 15 minutes or so until the liquid level cooks down a bit.

Serving suggestions:

1. Over rice is best - rice can be cooked in the oven at the same time in a covered casserole by having the water level 1 1/2 inches above the uncooked rice - cooking time 30-35 minutes.

2. If this dish is cooked in abundance, it does very well as a leftover - tastes fine with reheatings. Serves 6.