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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I had some leftover pineapple and decided to cook it with onion, tomato, soy sauce and a hit of brown sugar. The result was a zesty chunky sauce, ideal for chicken and rice.Lee Ann Odell, Erie , Colorado Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
3 teaspoons olive oil, divided |
1/2 small onion, chopped |
3/4 cup canned unsweetened pineapple tidbits, drained |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon ketchup |
1 teaspoon brown sugar |
1 small tomato, chopped |
1 tablespoon minced fresh parsley |
hot cooked rice, optional |
Directions:
1. In a large nonstick skillet, cook chicken in 1 teaspoon oil for 5-10 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining oil until tender. Add the pineapple, soy sauce, ketchup and brown sugar; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Add the tomato; simmer 5 minutes longer. Return chicken to the skillet; sprinkle with parsley. cook for 2-3 minutes or until heated through. Serve over rice if desired. Yield: 4 servings.
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