This dish changed a lot throughout the preparation process. I originally had envisioned a pineapple-based glaze over chicken breasts with pineapple chunks on top. Then I decided I wanted to do more of a saucy dish with chicken chunks instead of whole breasts. So I went for a Chinese style sauce. It turned out wonderfully. We all really enjoyed it served with the baked brown rice balls.
- 2 T. Olive oil
- 1 lb. boneless, skinless chicken breasts or thighs
- 1 green pepper, diced
- 1 can pineapple chunks or tidbits, drained with 1/2 c. juice reserved
- 1 t. crushed red pepper flakes
- 1/2 t. dried ginger (or 1 T. freshly grated ginger)
- 1/3 c. teriyaki sauce
- 1/3 c. chicken stock
- 1 T. cornstarch mixed with 1 T. water
1. In a large skillet, heat olive oil. Add chicken and brown on both sides, about 3-4 minutes each. Cover skillet and cook for 10 minutes more. (If chicken is not fully cooked all the way, that’s okay. It will have a chance to finish cooking later.) Remove chicken from skillet and set aside.
2. Add diced green peppers, pineapple, crushed red pepper and ginger. Cook about 5 minutes. While cooking, cut the chicken into chunks.
3. Add reserved pineapple juice, teriyaki sauce and chicken sauce. Bring to a boil, return chicken to skillet, reduce heat, cover and simmer for at least an additional 15 minutes or up to a few hours.
4. About 10 minutes before serving, remove cover from skillet and bring sauce back to a boil. Stir in cornstarch/water mixture and continue boiling until sauce is desired thickness.
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