Saturday, March 21, 2009

Chicken With Pineapple

Here's a meal that is easy to make, is not expensive, and is very delicious. We just had this last night, and it was definitely a hit!

1- 1/2 lbs. chicken breast, cubed
1 large sweet bell pepper, cut into bite-sized chunks
1 large red onion, cut into bite-sized chunks
1 20-oz. can pineapple chunks, drained, juice reserved
1/4 cup soy sauce
1 Tbsp. grated fresh ginger
1 tsp. freshly ground black pepper
1 tsp. ground ginger
1 tsp. thyme
1/8 tsp. red pepper flakes
1 tsp. sesame oil
2 Tbsp. corn starch
2-3 Tbsp. olive oil

Drain the pineapple, reserving the juice.

Combine pineapple juice, soy sauce, grated fresh ginger, black pepper, ground ginger, thyme, red pepper flakes, sesame oil and corn starch in a bowl. Whisk until well blended, then set aside.

Sauté chicken with about 1 Tbsp. olive oil until it is a little browned, about 4-5 minutes on medium high heat. Remove chicken and sauté the pepper and onion in another 1 Tbsp. olive oil, until the onion pieces are translucent and the pepper pieces are cooked but still crispy. Add the chicken back into the pan with the pepper and onion, then add the pineapple chunks, maintaining a medium high heat. Stir and heat until everything is hot, including the pineapple. Now give the sauce a whisk (corn starch tends to settle) and then pour it into the pan, over the rest of the ingredients. Continue cooking and stirring, deglazing the pan while you go. When the sauce is thick and clear, the dish is ready to serve.

Serve over rice. Serves 4. Mmmmm!


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