Polynesian Chicken
Prep time:
20 minutesCooking time:
30 minutesThere is no need to purchase extra pineapple juice for this recipe. Use the juice from the canned pineapple and add just enough orange juice to equal 3/4 cup total liquid.
Ingredients
Serves 6
- 3/4 cup flour
- 2 teaspoons paprika
- 2 teaspoons salt, divided
- 6 skinless, boneless chicken breasts (4 ounces each)
- 1/4 cup butter
- 3/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 3/4 cup pineapple juice
- 1/4 cup vinegar
- 2 tablespoons soy sauce
- 1 cup canned pineapple tidbits
- 1 small green bell pepper, julienned
Directions
1
Preheat oven to 400°F. Combine flour, paprika, 1 teaspoon salt and pepper in a resealable plastic bag. Add chicken and seal tightly. Shake until coated.
2
Heat butter in an ovenproof skillet over medium-high heat. Add chicken. Cook until lightly browned on both sides, about 10 minutes.
3
Mix brown sugar, cornstarch and ginger in a medium saucepan. Stir in pineapple juice, vinegar and soy sauce. Add pineapple and bell pepper.
4
Spoon sauce over chicken. Place skillet in oven and bake chicken, basting occasionally with pineapple mixture, for 30 minutes or until chicken is cooked through.
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Cookin' xpress!
Cookin' xpress!
If you do not want to take the time to julienne the peppers by hand, you can use a food processor fitted with the slicing blade. It will cut peppers in a jiffy.
Great Pairings
Golden Rice Pilaf
Save the cinnamon stick! When you remove the cinnamon stick from the pilaf, rinse and let dry completely. The stick can be reused 2 or 3 times to flavor more pilaf, a pot of tea or a batch of custard.
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