Prep 15 m; Cook 50 m; Ready In 1 h 5 m;
"I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago."
Recipe TipI usually double the sauce, since my family really enjoys the sauce. I also use slightly less butter than what is called for, and it still comes out good.
- 6 skinless, boneless chicken breast halves (about 1-3/4 pounds)
- 120 - ounce canpineapple slices (juice pack)
- 18 - ounce cansliced water chestnuts, drained
- 1 red sweet pepper, cut into 1-inch chunks
- 2/3 cup reduced sodium chicken broth
- 1teaspoon grated fresh ginger
- 1 clovegarlic, minced
- 1/4 cup reduced sodium soy sauce
- 3tablespoons cornstarch
- 1tablespoon rice vinegar
- 1/8 teaspoon crushed red pepper
- 28.8- ounce pouchescooked brown rice
- 1/2 cup thinly bias-sliced green onions
- 1/2 cup chow mein noodles
- Cut chicken breast halves in half crosswise. Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Drain pineapple, reserving juice. Quarter pineapple slices. Place the next three ingredients (through sweet pepper) on top of chicken in cooker.
- In a small bowl stir together the reserved pineapple juice and the next three ingredients (through garlic). Pour over chicken mixture in cooker.
- Cover and cook on low for 4 to 5 hours. Using a slotted spoon, remove chicken from cooker; keep warm.
- Turn cooker to high. In a small bowl stir together the next four ingredients (throughcrushed red pepper). Stir soy sauce mixture into cooking liquid in slow cooker. Cover and cook about 10 minutes or until sauce is thickened and glossy.
- Meanwhile, prepare rice according to package directions. When sauce is thickened, return chicken to slow cooker. Add the prepared rice and the green onions; stir to combine. Top servings with chow mein noodles.
- 4teaspoons cooking oil
- 1 medium red onion, halved lengthwise and sliced
- 1/4of a fresh pineapple, peeled, cored, and cut into bite-size pieces
- 3/4 cup zucchini cut into thin bite-size strips
- 3/4 cup trimmed fresh pea pods
- 3 skinless, boneless chicken breast halves (12 ounces total), cut into thin bite-size strips
- 3tablespoons bottled stir-fry sauce
- In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat. Stir-fry red onion in hot oil for 2 minutes. Add pineapple pieces, zucchini, and pea pods. Stir-fry for 2 minutes more. Remove mixture from wok.
- Add the remaining 2 teaspoons oil to hot wok. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is tender and no longer pink. Return onion mixture to wok. Add stir-fry sauce. Cook and stir about 1 minute or until heated through. If desired, serve with fresh pineapple wedges. Makes 4 servings.
- 1 can (14 ounces) pineapple chunks packed in juice
- 1/3 cup ketchup
- 2 tablespoons crystallized ginger, minced
- 2 cloves garlic, minced
- 1 jalapeno chile, seeded and minced
- 1/2 teaspoon salt
- 3 tablespoons white vinegar
- 1 tablespoon light Teriyaki Sauce
- 4 boneless skinless chicken breast halves (about 5 ounces each)
- 4 scallions, cut in 1-inch lengths (including some of the green)
- Drain pineapple, reserving juice. Set chunks aside. In a small bowl, combine drained pineapple juice, ketchup, crystallized ginger, garlic, jalapeno, salt, vinegar and teriyaki sauce; stir to mix thoroughly.
- Cut chicken into 32 equal-size pieces. Place in a plastic resealable bag; add pineapple juice mixture. Seal and shake to combine. Refrigerate at least 6 hours or overnight.
- Use small skewers; if they are wooden, soak in a bowl of cold water for at least 30 minutes. Drain chicken, reserving marinade. Place drained marinade in a nonstick saucepan; cook over high heat until reduced to a thick glaze, about 10 minutes. Let cool.
- Place 1 chicken piece, 2 scallion pieces and a pineapple chunk on end of each skewer. Brush with a little of the glaze; repeat, using remaining ingredients. Can be assembled several hours ahead, covered with plastic wrap and refrigerated.
- Heat broiler. Coat broiler pan with nonstick cooking spray. Place skewers on prepared pan, brush again and broil for 4 minutes, turn, brush with remaining glaze and broil 5 more minutes or until lightly browned. Serve warm or at room temperature.