Hawaiian Chicken and Pears

Quick to prepare, this meal combines veggies, pears and pineapple with chicken. You can substitute canned sliced water chestnuts for the cashew nuts the next time you make it. Recipe can easily be doubled. Always be sure to use ripe pears if not using canned.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  fresh Anjou pears or 4  canned pears
• 1  lb chicken, sliced into 2 x 1/2 x 1/2 inch strips
• 3  tablespoons butter or 3  tablespoons margarine
• 1 (8 ounce) can pineapple chunks
• 1  green pepper, seeded and sliced
• 1⁄2 cup cashew nuts
• 2  tablespoons  packed brown sugar
• 1  tablespoon cornstarch
• 1⁄3 cup water
• 2  tablespoons soy sauce
• 1⁄2 teaspoon vinegar

Directions

1. Core and slice pears, if using fresh. Sauté chicken in butter 3 to 5 minutes or until juices run clear. Drain pineapple; reserve 1/3 cup liquid.
2. Add pears, pineapple, green pepper and cashews to chicken; heat thoroughly.
3. Combine brown sugar, cornstarch, reserved pineapple liquid, water, vinegar and soy sauce in saucepan. Cook and stir over low heat until mixture thickens; cook 1 minute longer. Pour sauce over pear-chicken mixture and toss gently. Warm to serving temperature.
4. I sometimes add extra white sugar to sweeten it to my liking, and always double the sauce.