Honey Ginger Chicken With Pineapple
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄2 fresh pineapple
- 4 boneless skinless chicken breasts or 4 boneless skinless chicken thighs, if you prefer dark meat
- 4 garlic cloves, minced
- salt and pepper, to taste
- 2 teaspoons extra virgin olive oil
- 1⁄4 cup water
- 1 medium onion
- 1 tablespoon minced fresh gingerroot
- 1⁄4 cup water
- 2 tablespoons honey
- 2 tablespoons dry sherry
- 2 teaspoons cornstarch
- 1 (6 ounce) can pineapple juice
- 1 tablespoon lime juice
- 1 teaspoon grated lime zest
- 1 red pepper, sliced thinly
- 1 green pepper, sliced thinly
directions
- Twist crow off of pineapple, Cut pineapple in half lengthwise. Save one half in refrigerator for later use. Remove the core from remaining half and cut fruit from shell with a knife, then into chunks.
- Pound chicken to 1/2 in thickeness and season with salt and pepper.
- Warm olive oil in large pan.
- Add garlic and onion and saute until soft.
- Add chicken and brown on both sides.
- Combine water, honey, sherry and add to pan.
- Cover and simmer for about 8 minutes.
- Remove chicken from pan and keep warm.
- Mix cornstarch withpineapple juice, lime juice, and peel; stir into pan along with the bell peppers. Cook until sauce boils and thickens.
- Add pineapple and heat.
- Spoon over chicken.
- Serve immediately over brown rice.
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RECIPE SUBMITTED BY
Marjorie W.
USA