Chicken & Pineapples
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless, skinless |
|
| 3 | cloves |
garlic
minced |
|
| 4 | teaspoons |
vegetable oil
|
|
| 1 | cup |
sweet red bell peppers
thinly sliced |
|
| 1 | cup |
zucchini
diced |
|
| 8 | ounces |
pineapple chunks
in juice |
|
| 3 | tablespoons |
balsamic vinegar
or red wine vinegar |
|
| 1 | teaspoon |
black pepper
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless, skinless |
|
| 3 | cloves |
garlic
minced |
|
| 2E+1 | ml |
vegetable oil
|
|
| 237 | ml |
sweet red bell peppers
thinly sliced |
|
| 237 | ml |
zucchini
diced |
|
| 231.2 | ml/g |
pineapple chunks
in juice |
|
| 45 | ml |
balsamic vinegar
or red wine vinegar |
|
| 5 | ml |
black pepper
|
|
| 3E+1 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
Directions
Drain pineapples and save the juice in a separate bowl.
Heat oil in large cooking pan.
Sauté garlic in oil (1-2 minutes).
Add chicken strips to the oil and brown chicken on all sides, turning frequently (4-6 minutes).
Add diced zucchini and sliced red pepper to the pan and continue cooking until the vegetables become tender (3 minutes).
Combine pineapple juice, vinegar, flour, sugar and pepper in a jar and shake until blended.
Pour over chicken vegetable combo in the pan and continue cooking.
Cook over low heat, stirring frequently until sauce thickens (5-7 minutes).
Stir in pineapples.
Heat for only one more minute and serve.
