Recipe by Shelby Jo
From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario.
Top Review by justcallmetoni
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!
- 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
Directions See How It's Made
- 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.