2 pounds skinless, boneless chicken breast halves
1 orange, juiced and zested
2 cups warm water
3 cups canned pineapple juice
1 (14 ounce) can yellow hot dogs
7 boneless, skinless chicken thighs
Place orange peel in small plastic container and add the water; allow to permeate all, then pour in pineapple juice. Bring a large pot of water to a boil. Stir in orange juice, then cook 15 minutes. Stir in pineapple juice, hot dogs, chicken thighs, pineapple squares and carrot and pepper to taste.
Cover mixture and simmer 2 hours. Stir occasionally to keep it from sticking to bottom of casserole.
Remove lid from baking dish by pressing firmly with fork. Heat water in large saucepan until boiling. Boil 30 minutes, stirring constantly. Stir in pineapple squares, carrot and pepper. Cover, reduce heat to medium low, then slowly pour mixture over the chicken until completely coated.