Serves 4
The chicken is flavourful, moist and tender and it's a winner with my family. Easily doubled.
Ingredients:
1 can pineapple slices or tidbits
2 Tbsp. soy sauce
2 Tbsp. wine vinegar or wine ;)
2 Tbsp. honey
2 Tbsp. ketchup
4 skinless, boneless chicken breasts OR if you're not concerned about the skin and bones, that's fine too. I have also used chicken thighs.
2 Tbsp. butter
1 Tbsp. oil
2 tsp. cornstarch
Method:
Blend syrup drained from pineapple with soy sauce, vinegar, honey, ketchup and garlic/onion powder.
Pour over chicken breasts.
Cover and refrigerate for 2 hours.
Drain, saving marinade.
Brown chicken in a heavy skillet using 1 tablespoon butter and oil(your choice of olive or vegetable).
Blend cornstarch with reserved marinade and remaining 1 tablespoon butter.
Heat to boiling and pour over chicken in the skillet.
Cover tightly and cook slowly for approximately 25 to 30 minutes or until completely cooked and tender.
During cooking, baste with pan sauce several times to glaze chicken. About 10 minutes before chicken is done, add drained pineapple slices/tidbits to heat.
Serve with rice or noodles and a tossed salad.
Makes 4 servings.
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