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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1 (8 ounce) can pineapple chunks |
2 tablespoons light brown sugar |
2 tablespoons tomato ketchup |
2 tablespoons wine vinegar |
2 teaspoons soy sauce |
1/4 teaspoon salt |
1 tablespoon cornstarch, divided |
1 tablespoon all-purpose flour |
4 boneless skinless chicken breast halves |
2 teaspoons canola oil, divided |
1 medium carrot, thinly sliced |
1 red onion, chopped |
1 medium red bell pepper, chopped |
Directions:
1. Open canned pineapple and reserve 1/2 cup juice.
2. In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
3. In resealable plastic bag, combine flour and remaining cornstarch.
4. Add chicken to flour mixture; seal bag and shake to coat.
5. Transfer chicken to cutting board and lightly spray both sides with cooking spray.
6. In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
7. Cook chicken on one side for 4 minutes or until golden on the bottom.
8. Turn chicken and pour in remaining oil, spreading as much as possible.
9. Cook another 4 minutes until golden and chicken is no longer pink in the center.
10. Transfer to a plate and cover to keep warm.
11. To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
12. Make a well in center of vegetables.
13. Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
14. Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
15. Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
16. Serve and enjoy!
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