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Return to browsing category: Low Carb

Aloha Chicken by Mendy Erwin serves: 4	(2 ratings) Rating Details Rate this recipe Printable View Print Index Cards

Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free.

Ingredients:

boneless, skinless chicken breasts

1 T

flour

1 T

oil

1 (16 oz)

can pineapple chunks

1 tsp

cornstarch

1 T

honey

1 T

teriyaki sauce

1 T

soy sauce

1/8 tsp

pepper

cooked white rice

Directions:

Flatten chicken to 1/4 “ thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.

Drain pineapple, reserving juice. In small bowl combine ¼ c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper.

Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through.

Serve on a bed of hot, cooked rice.

Categories:

Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Carb
Low Fat
Low Sodium
Main Dishes
Poultry
Spring/Summer
Wheat Gluten Free