Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Poultry

Aloha Chick by Cindy Haycock serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken

Ingredients:

boneless, skinless chicken breasts

1 Tbsp

flour

1 Tbsp

oil

1 16 oz

can pineapple chucnks

1 tsp

cornstarch

1 Tbsp

honey

1 Tbsp

teriyaki sauce

1 Tbsp

soy sauce

1/8 tsp

pepper

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:

Poultry
Side Dishes