Tuesday, September 30, 2014

PINEAPPLE CHICKEN

This is a recipe I have had since 1991. It was in a little Pillsbury booklet.

1/2 cup thinly sliced onion
1/3 cup sugar
1/4 tsp garlic powder
1 cup ketchup
1 can (20-oz) pineapple chunks, drained; reserve 3/4 cup of liquid
2 tbsp lemon juice
2 tbsp soy sauce
3 whole chicken breasts, skinned, boned, cut into 3 x 1-inch strips (now we can buy boneless skinless)
1/4 cup flour
2 tbsp oil
1 tbsp sesame seed
Hot cooked rice for serving

Preheat oven to 375 degrees.

In a medium saucepan, combine the onion, sugar, garlic powder, ketchup, reserved pineapple liquid, lemon juice and soy sauce; bring mixture to a boil. Reduce the heat, cover and simmer 15 minutes, stirring occasionally.

In a plastic bag or shallow bowl, toss the chicken strips with the flour to coat. In a large skillet, over medium heat, cook the chicken in hot oil 4 to 5 minutes or until lightly browned.

Arrange the chicken and pineapple in the prepared baking dish; top with the sauce and sprinkle with the sesame seeds.

Bake at 375 degrees for 20 to 25 minutes or until chicken is hot and sauce is bubbly. Serve over or beside the hot cooked rice.

Yield: 6 servings

Note: Stock photo


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