This is a recipe I had posted on my first blog a while back and hadn’t transferred here yet. It’s a simple but OH-SO-DELICIOUS chicken recipe. In addition to being pretty easy, it doesn’t take a lot of time to prepare.
I hope you enjoy it as much as we do! Happy cooking!
Start by adding the chicken to the sauce mixture. You can let it marinate in the frig, right in the pan or in the container of your choice.
Heat the marinated chicken and sauce mixture in a saucepan. Add the remaining pineapple juice (mixed with the flour) and heat til it’s thick and bubbly.
This is really yummy served over rice (or cilantro lime rice) and a garden salad!
1 1/2-2 lbs boneless chicken breasts
1 cup pineapple juice, divided
1/3 cup reduced-sodium soy sauce*
1/4 cup packed brown sugar
1/4 cup flour
1. Mix 1/2 cup pineapple juice, the soy sauce, and the brown sugar until the sugar is dissolved. Cut the chicken breasts into small pieces and add to the pineapple juice mixture. Allow it to marinate in the fridge for at least 30 minutes.
2. In medium saucepan, heat undrained chicken mixture on medium high just until boiling. Reduce heat and simmer for about 5-6 minutes. Mix the flour and remaining 1/2 cup pineapple juice until no lumps remain and add to the chicken.
3. On medium high heat, cook, stirring frequently, til almost boiling again. Reduce heat & simmer until chicken is no longer pink and sauce is thickened. (approximately 10 minutes) If sauce gets too thick, add some water or more pineapple juice til it’s the consistency you like.
4. Serve over rice. (A garden salad is a nice addition.)
*You can use a little more soy sauce, to your taste.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2015
All rights reserved.