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gnocchi with parmesan and peas, salad
Szechaun pork, rice
white chicken enchiladas, black beans
braised short ribs and cheddar polenta
chicken Picasso
pizza at a birthday party
bacon, poblano and corn pasta,

Monday, January 25, 2010

Chicken, Pineapple and Peppers

My old roommate and friend, Lori first made this recipe and I have been making it ever since. It is a really quick and easy meal to throw together, the longest component is cooking the brown rice, but you can always use white rice if you are short on time. Miss F adored the pineapple!
Chicken, Pineapple and Peppers
printable recipe

1 onion, chopped into bite size pieces
1 lb chicken, cut into bite size pieces
1 bell pepper (any color), chopped into bite size pieces
1 tbsp soy sauce
1 tbsp garlic, minced
1/2 tbsp ginger, minced
1/2 tbsp Worcestershire sauce
1 can pineapples (in juice, not syrup)
1 can stewed tomatoes
1 can fat free chicken broth
2 tbsp corn starch/ 3 tbsp water

brown rice

Sauté onion, chicken, bell pepper, garlic and ginger in EVOO over med-high heat until chicken is cooked through. Add soy sauce, Worcestershire sauce, pineapples, tomatoes and chicken broth. Bring to a boil. Add the cornstarch slurry and bring back up to a boil, the sauce will thicken up. Serve over brown rice.
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3 comments:

Brandi said...

Small can of pineapple? I use the large one and I think it was too much juice. However, it was still good. I think I might add some other veggies next time.. baby corn comes to mind.

katie @SoTastySoYummy said...

Smallest can of pineapples, so sorry for not being more specific!

Anonymous said...

Try skipping the rice. Put it on pita bread with a cucumber sauce.

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