- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon all-purpose flour
- 1 tablespoon vegetable oil
- 2 cans (8 ounces each) unsweetened pineapple chunks
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
- 1/8 teaspoon pepper
- Hot cooked rice
- Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.
- In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
- In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice. Yield: 4 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Chicken with Pineapple
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"PickyPicky eater approved!"
"Bland and boring. Needs onion or peppers or something."
"I really liked this and it was simple and easy to make. I cut my chicken up in pieces instead of leaving the breasts whole. My small children wouldn't touch it -- apparently they don't like teriyaki -- but that is their loss."
"I added mango and thought it was tatsy, but everyone said needs about three times the sauce to accomodate the rice."