Prep 10 mins
Cook 25 mins
This is a very easy dish to make in one skillet. Tastes great! A hugh hit with the family.
- 4 (4 ounce) boneless skinless chicken breasts
- 1 (15 ounce) can crushed pineapple
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup sesame seeds
- 1⁄4 cup light corn syrup
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 tablespoons cornstarch
- pineapple ring (optional)
- parsley (optional)
- Cut chicken into bitesize chucks.
- Drain pineapple, reserving juice.
- Melt butter in large skillet over medium heat; add chicken.
- Saute until browned, about 5 minutes.
- Add pineapple, sesame seeds, corn syrup, soy sauce, lemon juice, ginger and salt; mix well.
- Dissolve cornstarch in reserved pineapple juice in a glass measure.
- Add enough water to equal 2 cups; pour over chicken mixture.
- Simmer mixture over low heat, stirring occasionally, until sauce is thickened and chicken is cooked through, about 20 minutes.
- Serve over rice.
- Garnish with pineapple rings and parsley.
it was good but not for us. the ginger was to much for me and we found it a lil salty. i think it would have been perfect if we had it as is before you added the 2 cups water mix... i wouldnt tell people not to try it, just personal taste i guess! will try next time as i said and cut the ginger in half.
GREAT, GREAT combo of flavors, what with chicken, pineapple, sesame, & then adding the soy & ginger, well . . . Definitely a keeper of a recipe, since I'll be making this one often! [Made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]
Quick & easy weeknight dish! It had the right balance of sweet & sour, but we could have used a little more spice. The sesame seeds gave the sauce a nice texture. I used 1 tsp finely chopped homemade crystalized ginger, in place of the ground ginger, but other than that prepared as written & served over brown rice. Next time I'd like to try adding some chopped green pepper as well as a little extra soy sauce & ginger. Thanks for sharing a great recipe!