Tuesday, May 14, 2013

Pineapple Chicken

I promise I will add a real picture next time I make it.  But I promise it's delicious and will be a go to dish.


1 lb boneless skinless chicken breast, cut into 1-inch cubes
2 teaspoons olive oil, divided
1 tbsp chopped garlic (to taste)
1 tsp dried ginger
1 bell pepper cubed (I use red/green)
1 cup chopped onion
1 tsp crushed red chili pepper flakes, (optional or to taste)
1 can pineapple chunks in juice (divide juice and put aside)
1/2 cup Trader Joe's Island Soyaki, divided
cilantro leaves (for garnish)
1 cup uncooked rice  (I use Basmati rice)


1.Cube chicken and marinate with 1 portion of Island Soyaki in ziploc bag.

1. Cook rice replacing water for pineapple juice I use 1 cup of rice to 2 cups of water, so whatever juice you have replace the balance using water.

3. In the meantime, coat the bottom of a pan with balance of Soyaki, pineapple chunks (drained) onion, peppers and tsp of oil.  Saute veg until pineapple is caramelized.  Remove from pan and set aside. Heat remaining 1 tsp of oil over medium-high heat. Add garlic, ginger, red pepper flakes, and chicken including marinade to pan; sauté 5 minutes or until chicken is done.

4. Return veg mixture to pan. Cook 1-2 minute until mixed and heated, and sauce will thicken.

5. To serve: Spread ½ cup rice over each plate. Top each with about 1 cup sweet and sour chicken.  Garnish with cilantro.


Also you can experiment a little, I've done this with Pork Chops and I've also replaced the peppers with green beans.

Makes 4 servings (1 cup pineapple chicken plus ½ cup rice)