Tropical Polynesian Chicken
Source of Recipe
Seadog's 30 yrs of trial and error !!
Recipe Introduction
Here is a recipe that I had made up from 3 or 4 different recipes and had a thumbs up from different crew members on the different ships I had worked on. I have a separate cooking menue that I make on board. Whenever a meal gets high praise, I place it in Seadog's Shipboard Favorites. This was one of them.
Note: You can also cut the breasts in strips if you want.
List of Ingredients
1 lb. skinless, boneless chicken
breasts
2 tbsp. butter or margarine
1 med. green pepper, cut into 1 inch
pieces
1/4 tsp. salt
Dash pepper
2 (8 oz.) cans pineapple chunks,
liquid reserved
1/2 c. + 2 1/2 tbsp. water, divided
1/3 c. Heinz Apple Cider Vinegar
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tsp. ginger
1 (10 oz.) jar orange marmalade
2 1/2 tbsp. cornstarch
Hot buttered rice
Toasted slivered almonds
Recipe
2
1.In large skillet melt butter, then saute chicken breast
and green pepper just until chicken changes color.
2.Season with the salt and pepper.
3.In a seperate sauce pot heat over medium flame
pineapple, pineapple liquid, 1/2 cup of the
water and the next 5 ingredients.
4.Combine cornstarch and the remaining 2 1/2 tablespoons
water;cook until sauce is thickened, stirring
constantly.
5.Cover;simmer 10-12 minutes.
6.Pour over the chicken and cook until the chicken is
cooked.
7.Serve over rice and garnish with toasted slivered
almonds.
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