Prep 0 mins
Cook 30 mins
From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario.
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 boneless skinless chicken breast halves (4 oz. each)
- 1 teaspoon canola oil
- 1 (14 ounce) can unsweetened pineapple tidbits
- 3 tablespoons hoisin sauce
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons rice wine vinegar
- 1 garlic clove, minced
- 1⁄2 teaspoon hot pepper sauce
- 1⁄4 cup dried cranberries
- In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
- In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
- Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
- In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
- Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.
Like TeresaS I scaled this recipe down to two and served it with bone in breasts as that is what I had on hand. I made the initial sauce with a bit of extra juice and used that to baste the chicken breasts and served the remaining sauce reduced as directed as an accompaniment. I think this work better with crushed pineapple. Thanks!
This is so yummy! I didn't have tidbits of pineapple so used chunks. Otherwise made as posted. I cut the recipe down to serve 2 and it worked great. I enjoyed the fruitiness of this dish while DH didn't. He's not crazy about having fruit with his meat. Thanks for posting. :)
Made for the *Pet Parade* event & I made my own hoisin sauce for it too using Recipe #312992 by Alskann. Chicken breasts here are lrg & thick, so I used my meat mallet to get them to cutlet thickness. I did use more oil than stated as I wanted the chicken crispy. Altho not in the recipe, I chopped the cranberries a bit & plumped them in the excess pineapple juice. The sauce is very thin & I decided at the end to mix 1/2 tsp cornstarch w/part of the liquid for a slight thickening effect & that worked well. All that said, this dish is so easy-to-fix & was a treat to eat w/fried rice. Thx for sharing your recipe w/us. :-)