Asian Pineapple Chicken

Release your inner pineap­ple!

  • Ingre­di­ents:
  • 4 bone­less, skin­less chick­en breasts
  • 2 tbsp. flour
  • 14 tsp. salt
  • 18 tsp. pep­per
  • 2 tsp. oil
  • 14 cup diced red pep­per
  • 2 tsp. each:
    • Minced gar­lic
    • Fresh gin­ger
  • 8 oz. can pineap­ple chunks
  • 13 cup chick­en broth
  • 2 tbsp. soy sauce
  • 1 12 tsp. corn­starch

Mix flour, salt, and pep­per in a gal­lon-sized plas­tic bag. Add chick­en, close bag, and shake to coat chick­en even­ly.

Heat oil in large non­stick skil­let over medi­um heat. Add chick­en and cook 6 min­utes, turn­ing once until gold­en out­side and bare­ly pink in the cen­ter. Remove to a serv­ing plat­ter to keep warm.

Using same skil­let, sautée red pep­per, gar­lic, and gin­ger for 1 minute until fra­grant.

In a bowl, mix pineap­ple, chick­en broth, soy sauce, and corn­starch. Add to pan and sim­mer, stir­ring occa­sion­al­ly, for 3 min­utes until thick­ened.

Serve over chick­en.