Elly posted this recipe on Thursday morning, and I made it for dinner on Thursday night. It’s not often that recipes make it to my dinner table same day, let alone same week. But I just so happened to have all the ingredients, and I had purchased chicken breasts at the grocery store over the weekend (on sale, of course) that I had been meaning to freeze, but still hadn’t gotten around to. I figured I should at least make two of them for dinner tonight, which will force me to freezer-zip-top-baggie the other two and store in the freezer. However, I just couldn’t decide what to make. I was thinking buffalo chicken wraps, then chicken tacos, then possibly a salad (I have a gala this weekend and must look good in my dress!), but nothing really seemed to excite me. Thankfully, I was on my cooking board and Elly, from Elly says Opa!, posted this recipe (pictures didn’t hurt either!).
I had leftover pineapple from mango-habanero chicken sandwiches, and it’s not like I couldn’t just eat the pineapple alone, but it’s always more fun to make something from it.
I didn’t change much, but I only had a half can of pineapple w/juice left, so that left me with about 1/2 cup of pineapple juice. I made it work, but I’d suggest the full cup if you have it. Also, I added a little more chili sauce, as we like things with a little more kick. I would have added sliced green onions to the finished product, but I didn’t have any, so I used some cilantro, just to add some color. Everything else is pretty much as the recipe was written, and it was delicious. Definitely better than take out and a good creation for my uninspiring chicken breasts!
Spicy Pineapple Chicken
Source: Elly Says Opa!
For the sauce:
1 cup pineapple juice
1-2 tbsp chili sauce (depending on how spicy you like it)
1 tbsp white vinegar
2 tsp low sodium soy sauce
1/2 tbsp sugar
1 1/2 tbsp water
1 tsp cornstarch
For the chicken and vegetables:
1/3 cup cornstarch
2 boneless, skinless chicken breasts, sliced
salt and pepper
1 medium onion, sliced thick
1 red bell pepper, sliced
3 cloves garlic, minced
1/2 cup chopped pineapple
1. In a medium bowl, whisk together pineapple juice, chili sauce, vinegar, soy sauce, sugar, water and cornstarch. Set aside.
2. Salt and pepper sliced chicken breasts, then toss with cornstarch. Ensure all pieces are coated with the cornstarch. Add enough oil to coat the bottom of a skillet, and heat over medium-high heat. Once oil is hot, add chicken and cook on each side until cooked through, 3-5 minutes. You may have to add the chicken in two batches so you don’t crowd the pan. You want your chicken to get a nice crust.
3. If needed, add a small amount more oil to the pan and saute onions and peppers for about 3 minutes, until they start to become soft. Add garlic and cook for one minute more. Stir in the sauce and bring to a boil. Reduce heat to a simmer and cook for 3-5 more minutes, until sauce begins to thicken. Add chopped pineapple and chicken. Toss to coat chicken with sauce. Serve over prepared whole grain rice.