Tuesday, December 1, 2009

Tempt My Tummy Tuesday - Pineapple Chicken

I haven't posted a Tempt My Tummy Tuesday post in a while, and thought that today would be a great day to share one of my family's favorite recipes, Pineapple Chicken. It's a very simple dish and one that is very easy to make. It's one that I usually fall back on when I don't have something planned for supper and have some frozen chicken breasts in my freezer. This recipe is a variation of one that I found in a Betty Crocker Cook Book that I was given when I married ten years ago. The original recipe had a few ingredients that I have dropped and did not call for brown sugar.

By the way, I apologize for the quality of the pictures the lighting in my kitchen is not conducive to taking pictures after dark.

Ingredients:
3 boneless, skinless chicken breasts
1 -32 ounce can of pineapple
2 teaspoons ginger
2 tablespoons brown sugar
3 tablespoons canola oil
Directions:
1. Cut chicken into one inch chunks.
2. In a large non-stick skillet heat the 3 tablespoons of canola oil and add in chicken breasts. Cook chicken breasts through and retain the juice created by the chicken.
3. After chicken has cooked thouroughly add in the pineapple, reserving the pineapple juice for use in the next step.




4. Add the brown sugar and ginger to the pineapple juice, stirring to mix completely. Pour the entire mixture over the chicken and pineapple.


5. Bring mixture to a boil over medium-high heat. Once the mixture has reached a boil, reduce heat to low and cover the skillet with a lid. Allow the chicken to simmer for 15-20 minutes.



6. Serve chicken over white rice.
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1 comment:

  1. What a WONDERFUL!!! way to use pineapple. YUMMY!!!
    Geri

    ReplyDelete