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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I don't remember where this recipe came from but it's very tasty. I normally double everything except the chicken since I like lots of sauce. Ingredients:
4 boneless chicken breasts |
1 tablespoon flour |
1 tablespoon oil |
2 (8 ounce) cans pineapple chunks in juice |
1 teaspoon cornstarch |
1 tablespoon honey |
1 tablespoon light soy sauce |
1/8 teaspoon pepper |
hot cooked rice |
Directions:
1. Flatten the chicken to 1/4 inch thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat.
2. In a skillet over medium heat, brown chicken in oil for 3 to 5 minutes on each side or until juices run clear and chicken is cooked thoroughly. Remove and keep warm.
3. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine juice and cornstarch until smooth. Add to skillet.
4. Stir in honey, soy sauce, and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through.
5. Serve over rice.
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