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Hawaiian Pineapple Chicken

 

Hawaiian Pineapple Chicken                             serves 4

This Hawaiian chicken recipe is comprised of everyday ingredients that are simple to find, and totally awesome when combined. So, despite the simplicity, it feels so special.


It’s so simple: sear the chicken, cook the peppers, combine the sauce ingredients, and then add all of the ingredients together.  Cook until the peppers are soft, and the sauce has thickened and glossy.  It’s that simple!

PREP TIME10 minutes

 COOK TIME20 minutes

TOTAL TIME30 minutes

 

Ingredients


·         2 pounds boneless skinless chicken breasts diced

·         salt and pepper to taste

·         2 cups bell peppers diced, red, orange, yellow mix

·         1 fresh pineapple diced

·         3 cups cooked white rice

SAUCE

·         1 tablespoon olive oil

·         3 tablespoons soy sauce

·         3 tablespoons dark brown sugar

·         2 tablespoons rice vinegar

·         ½ teaspoon ground ginger

·         1 tablespoon garlic minced

·         ½ cup barbecue sauce

·         ½ cup pineapple juice

Instructions


1.                  Heat olive oil in a large skillet over medium-high heat.

2.                  Season chicken with salt and pepper then add to the skillet.

3.                  Sear outside until a nice golden crust forms.

4.                  Remove chicken from pan, add in bell peppers and saute for 3-5 minutes until tender, remove from pan.

5.                  Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.

6.                  Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender.

7.                  Serve over cooked white rice with some vegetables. 

Enjoy!

 

Note: You can use other chicken parts if you wish.  It may just take a bit longer to cook them fully before you prepare the sauce. Firm tofu can also be a good substitute.                                           Adapted from Rachel’s recipe atwww.spendwithpennies.com

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