For an extra kick of flavor, add some julienned sweet bell peppers, chopped scallions or green onions, crushed red pepper flakes, ground or minced ginger and garlic, or a chopped and seeded jalapeno pepper. If you’re looking to add more crunch, toss in some chopped cashews or peanuts, carrots, snap peas, zucchini or water chestnuts. Can also be made with whole chicken breasts.
Put a pot of rice on the stove at the same time as you start cooking the pineapple chicken, that way everything is done at the same time. Pineapple chicken with rice is really a complete meal as is, because you’ve got fruit, vegetables, protein and your starch.
Ben's Chick'n'Pineapple
Yield: 4 servings
Materials
- 2 large chicken breasts (boneless) cut into bite size pieces
- 2 tbsp flour
- 1 tsp salt
- ¼ tsp pepper
- 3 tbsp olive oil
- 1 cup pineapple chunks reserve ½ cup juice
- 1 tsp vinegar
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Instructions
- Coat the chicken with the flour, salt and pepper
- Heat the oil in a wok or large pan and stir-fry the chicken for 5 minutes
- Add the pineapple and cook at low heat for 4-5 minutes
- Mix the pineapple juice, soy sauce, vinegar and cornstarch, stir into the pan and cook until thickened
- Serve with rice and a side of vegetables.
