HAWAIIAN CHICKEN

HAWAIIAN CHICKEN
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4-6 boneless, skinless chicken breast halves- cut into generous cubes, seasoned with salt pepper, thyme and browned in a little butter. Cook until done.
  • CourseMain Dish
HAWAIIAN CHICKEN
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
4-6 boneless, skinless chicken breast halves- cut into generous cubes, seasoned with salt pepper, thyme and browned in a little butter. Cook until done.
  • CourseMain Dish
Ingredients
  • Sauce
  • ¾ cup pineapple juice
  • ¾ cup sugar or less
  • 6 Tblsp. cider vinegar
  • 2 Tblsp. cornstarch
  • ½ tsp. salt
  • Bring to a boil: lower heat, and simmer 5 minutes or until thickened.
  • Add:
  • Strips of green and red pepper
  • cup ¾pineapple chunks
  • cup ¾cherry or grape tomatoes
  • Just heat thru so veggies are hot, but don't get mushy.
Instructions
  1. Add chicken, and serve over rice.
Terri's Notes

- Sprinkle with sliced almonds or toasted sliced almonds.
- Add chicken pieces in the amount, balance of sauce and veggies, that look good to you. If you have leftover pieces of chicken, chill and add to a green veggie salad tomorrow! See my recipe for Sensational Salads for ideas.
- For a more dramatic presentation, leave chicken breasts whole, brown and cook thru. To serve, place chicken on a bed of rice and spoon sauce over it.

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