Pineapple Honey Chicken Breast Food

CHICKEN WITH PINEAPPLE

Steps:

• Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. 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 until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.

HONEY-PINEAPPLE CHICKEN

Steps:

• For marinade, combine all ingredients except the chicken in a large saucepan. Bring to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Let mixture cool to room temperature.
• Place chicken in plastic. Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well. Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally.
• Drain the chicken pieces, discarding marinade. Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.

HONEYED CHICKEN AND PINEAPPLE

Steps:

• Cut chicken in half or thirds for manageable serving size pieces.
• Coat chicken with cornstarch.
• Heat vegetable oil in fry pan over high heat.
• Add chicken pieces and cook until golden brown.
• Drain on paper toweling and set aside.
• Pour all but 2 Tbls of oil out of the pan.
• Stir-fry the ginger and garlic in the oil over medium heat about 1 minute.
• Add pineapple and pepper strips to ginger mixture.
• Stir-fry over high heat 2 minutes.
• Remove from pan.
• Mix water and remaining 2 tsp cornstarch.
• Blend in honey, bouillon granules and sesame oil.
• Pour mixture into pan.
• Cook and stir over high heat until mixture boils and thickens.
• Place the chicken and pineapple-pepper mixture in a baking dish.
• Top with honey sauce and green onions.
• Bake at 350 F for 30 minutes or until chicken is tender.
• *Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces.
• I find the chicken breasts easier to use, and we prefer the boneless meat.

HONEY PINEAPPLE CHICKEN

Steps:

• In a skillet, brown chicken in oil in batches on both sides; transfer to a 5 qt slow cooker.
• Combine the remaining ingredients; pour over chicken. Cover and cook on LOW for 3 to 4 hours or until chicken is no longer pink.
• Strain pan juices, reserving pineapple. Serve pineapple over the chicken.