Prep 10 mins
Cook 25 mins
This is a quick adaptation of an old favorite. This looks like you spent a lot more time in front of your stove. Can be quite pretty to look at too!
- 8 slices pineapple
- 4 boneless skinless chicken breast halves, slightly pounded
- 1⁄4 cup vegetable oil
- 4 garlic cloves
- 1⁄2 cup flour
- 1 cup water
- 3⁄4 cup honey
- 1⁄2 cup soy sauce
- 1 lime, juice of
- 1 teaspoon coconut extract
- 1 pinch ground red pepper
- minced cilantro (optional)
- crushed red pepper flakes (optional)
- Mix water, honey, soy sauce, lime juice, coconut extract and red pepper.
- Set aside.
- Cut pineapple slices in half.
- In a nonstick skillet, sauté in oil over medium heat until slightly browned.
- Set aside.
- Rub chicken breasts with garlic.
- Dredge in flour until thoroughly coated.
- In pan juices, sauté chicken over medium heat until browned,about 2 minutes.
- Turn and brown other side.
- Remove chicken from pan and set aside.
- Rinse or wipe pan.
- Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce.
- Cooking the flour also prevents a pasty flavor.
- Pour honey-soy mixture into pan.
- Return chicken to pan and simmer in honey mixture for 12-15 minutes over low heat.
- Turn chicken once during cooking being careful not to tear the coating.
- Note: Make sure the sauce is only simmering.
- If the heat is too high, the mixture bubbles vigorously and burns, ruining the flavor of the dish.
- Serve over rice.
- Serve with snow peas or broccoli, arranged decoratively with pineapple.
- Garnish with a sprinkle of cilantro and crushed red pepper, if desired.
Made this to recycle some baked chicken breasts from the night before and had all the ingredients except the coconut. I used the pineapple juice from the can for the liquid instead of water and reduced the honey a little so that it wouldn't be too sweet. I simmered the breasts for about 1/2 hour so that they were fully heated and served them as suggested with rice and broccoli. I think that sauteed chunks of bell pepper would also be nice in the sauce.
This was wonderful and will be a part of my permanent repertoire.
This had a great "island-y" flavor - perfect for summer! I tasted the coconut more than the pineapple - loved it. We served with sugar snap peas and couscous. Fantastic recipe!