Since I have been on this lighter, less fat diet I have become a little creative with my dinners lately.
I have always enjoyed pineapple with chicken and I usually make this sauce for my chicken balls. I also love my stir fry with chicken, so I combined both dishes into one fabulous dish!
I sometimes make a homemade sauce with ketchup, vinegar, sugar, pineapple juice, pineapple tidbits and cornstarch, but I don’t measure I just throw a bunch of ingredients in a pot and taste and adjust as I go along, the reason why I didn’t add it to the recipe. The sauce that comes in the jar is really good, I usually have a jar in the pantry for a quick and easy sauce for dipping or cooking.
When I make stir fry chicken, I usually add grated garlic and ginger, but it doesn’t work with this dish, not for me anyhow, you may like to add it but I did once and I didn’t like the flavour as much.
What you will need:
- 2 carrots
2 celery sticks
2 green onions
3-4 boneless skinless, chicken breast
1 red bell pepper
1 cup chopped fresh pineapple
1 tbsp dark brown sugar
1 tbsp honey
2 tsp oil of your choice
1 jar of pineapple sauce (like VH brand)
Cut veggies and pineapple, set aside. Cut chicken breast into bite size pieces, and cook with 1 tsp oil or more if needed. You can dust the chicken with cornstarch if desired so it cooks without getting watery.
Transfer cooked chicken to a bowl, and add the veggies (not the pineapple) to the pan with 1 tsp oil. Cook on medium heat for about 3 to 5 minutes, depends on how crispy you like your veggies.
Add in the chicken and pineapple to the veggies, add in the brown sugar, honey and pour in the sauce.
Taste it and see if you like the sweetness, sometimes I add a little more honey.
Cover and cook on low heat for a couple minutes. Serve with plain basmati or jasmine rice. Enjoy!