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Return to browsing category: Poultry

pineapple chicken by Jaelene Huffman serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

pineapple chicken on rice

Ingredients:

Directions:

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:
4 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
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
Poultry