Pineapple Chicken

Pineapple Chicken

This has become one of our house favorites lately!  No, I did not create this recipe, but have adjusted it a tad the way we like it here in our home.  For the original recipe that I adjusted, please click here.  

Ingredients

• 1/2 cup pineapple juice

• 1/3 cup low sodium soy sauce

• 1/3 cup low sodium chicken stock

• 1/3 cup hoisin sauce

• 1/2 cup brown sugar

• 2 Tablespoon minced fresh garlic

• 2 Tablespoons cornstarch

• 1 Tablespoon olive oil

• 5 boneless, skinless chicken cutlets seasoned with salt, pepper & garlic powder

• 1 cup crushed pineapple

• 1/2 cup roasted, salted cashews (optional)

• White Rice

Preparation Instructions:

In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the is the consistency of thick syrup. Set the sauce aside.

Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.

Serve the chicken over white rice.

For added presentation, serve the chicken and rice inside a hollowed out pineapple!