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Submitted by Anonymous This Hawaiian chicken is perfect for a weeknight meal. Filled with various flavors and textures, this family-friendly dish is a complete meal that is simple to prepare and easy to enjoy.
2 pounds boneless skinless chicken breasts, diced
salt, to taste
pepper, to taste
2 cups diced red, orange, yellow mix bell peppers
1 can diced pineapple (reserve the juice)
3 cups cooked white rice
puff pastry squares, defrosted (optional)
1 tablespoon olive oil
3 tablespoons soy sauce
3 tablespoons dark brown sugar
2 tablespoons rice vinegar
1/2 teaspoon ground ginger
1 tablespoon minced garlic
1/2 cup barbecue sauce
1/2 cup pineapple juice
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper then add to the skillet.
Sear outside until a nice golden crust forms.
Remove chicken from pan, add in bell peppers and sauté for three to five minutes until tender. Remove from pan.
Add sauce ingredients to pan and bring to a simmer. Add chicken back in and cook on medium-low heat, letting sauce reduce while chicken cooks through.
Add peppers and pineapple to pan and cook a few minutes more until the sauce is thick, sticky and glossy, and peppers are tender.
Serve over cooked white rice.
Optional: Line a mini round aluminum tin with a puff pastry square and put chicken pieces in center of the pastry, then bring all corners to middle and pinch. Glaze with egg wash for a glossy look.
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