Recipe: Pineapple Chicken

Pineapple Chicken Adapted from: Cooking During Stolen Moments

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• 2 Tbl Olive oil
• 1 lb. boneless, skinless chicken breasts
• 1 green pepper, diced (omitted)
• 1 small can pineapple chunks or tidbits, drained with 1/2 c. juice reserved
• 1 tsp crushed red pepper flakes (I used less because of kids)
• 1/2 tsp dried ginger
• 1/3 cup teriyaki sauce
• 1/3 cup chicken stock
• 1 Tbl cornstarch mixed with 1 Tbl water

1. In a large skillet, heat olive oil. Add chicken and brown on both sides, about 3-4 minutes each. Cover skillet and cook for 10 minutes more. Remove chicken from skillet and set aside.
2. Add diced green peppers, pineapple, crushed red pepper and ginger. Cook about 5 minutes. While cooking, cut the chicken into chunks.
3. Add reserved pineapple juice, teriyaki sauce and chicken sauce. Bring to a boil, return chicken to skillet, reduce heat, cover and simmer for at least an additional 15 minutes.
4. About 10 minutes before serving, remove cover from skillet and bring sauce back to a boil. Stir in cornstarch/water mixture and continue boiling until sauce is desired thickness.