4-6 boneless, skinless chicken breast halves- cut into generous cubes, seasoned with salt pepper, thyme and browned in a little butter.
Cook until done.
¾ cup pineapple juice
¾ cup sugar (or less)
6 Tblsp. cider vinegar
2 Tblsp. cornstarch
½ tsp. salt
Bring to a boil, lower heat, and simmer 5 minutes or until thickened.
Strips of green and red pepper
¾ cup pineapple chunks
¾ cup cherry or grape tomatoes
Just heat thru, so veggies are hot, but don't get mushy.
Add chicken, and serve over rice.
- Sprinkle with sliced almonds or toasted sliced almonds.
- Add chicken pieces in the amount, balance of sauce and veggies, that look good to you. If you have leftover pieces of chicken, chill and add to a green veggie salad tomorrow! See my recipe for Sensational Salads for ideas.
- For a more dramatic presentation, leave chicken breasts whole, brown and cook thru. To serve, place chicken on a bed of rice and spoon sauce over it.
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