A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Aloha Chicken
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- #40696
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 boneless, skinless chicken breast halves
1 tablespoon all-purpose flour
1 tablespoon oil
2 cans (8 ounce size) unsweetened pineapple chunks, drained, RESERVING
1/4 cup pineapple juice
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon teriyaki sauce or soy sauce
1/8 teaspoon black pepper
hot cooked rice
directions
Flatten the chicken to 1/4 inch thickness. Place 1 Tablespoon of 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 to 5 minutes on each side or until juices run clear. Remove and keep warm.
In a small bowl, combine cornstarch and reserved pineapple juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper.
Boil 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.
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nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
March 12, 2008
I really liked this dish! The only thing I would do different is more sauce, as I really like extra sauce to cover the rice and chicken, so I would double the sauce ingredients :) I recommend this recipe to anyone who likes cooked pineapple. Thanks for sharing it.