Contributed By: bluther
Elaine Smith
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Meal Type: Entree
Ingredients
4 Boneless skinless chicken breast halves (1 lb)
1 tablespoon All-purpose flour
1 tablespoon Vegetable oil
2 cans (8 oz each) unsweetened pineapple chunks
1 teaspoon Cornstarch
1 tablespoon Honey
1 tablespoon Light teriyaki sauce or light soy sauce
1/8 teaspoon Pepper
Hot cooked rice
Preparation
Flatten the chicken to 1/4-in thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice (discard or save remaining juice for another use). In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
Cook's Notes
Serving calculated without rice
Nutrition Information
Calories: 281
;
Total Fat: 7 g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 3 g
;
Carbohydrates: 16 g
;
Protein: 26 g
;
Vitamin A: 87 IU
;
Vitamin C: 9 mg
;
Calcium: 43 mg
;
Sodium: 145 mg
;
Iron: 2 mg
;
Fiber: 1 g