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In this dish, quick-cooking chicken breasts get wonderful sweet flavor from pineapple, honey and teriyaki sauce.
Aloha Chicken
Preparation and cooking time: 20 minutes
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 8-ounce cans unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
1/8 teaspoon pepper
Hot cooked rice
Flatten the chicken to 1/4-inch thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.
In a large skillet, brown chicken over medium heat in oil for 3 to 5 minutes on each side or until juices run clear. 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 for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice.
Makes 4 servings.
Nutritional information per serving: 238 calories; 7 g fat (9 g saturated); 73 mg cholesterol; 145 mg sodium; 17 g carbohydrate; 0 g fiber; 28 g protein.
Recipe from: Taste of Home
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