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    Aloha Chicken


    Source of Recipe


    Jenny Reece

    List of Ingredients




    4 1 pound boneless skinless chicken breast halves
    1 tablespoon all-purpose flour
    1 tablespoon vegetable oil
    16 ounces unsweetened pineapple chunks
    1 teaspoon cornstarch
    1 tablespoon honey
    1 tablespoon light teriyaki sauce
    or light soy sauce
    1/8 teaspoon pepper
    hot cooked rice

    Recipe



    Flatten the chicken to 1/4-in, thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 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. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.

 

 

 

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