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Recipe : Entry # 5149
Talena T. Mobley
Recipe Title
Saucy Chicken and Pineapple
Recipe Theme
Main Dishes
South Alabama EC
1 teaspoon olive oil
1 tablespoon poultry seasoning
4 boneless, skinless chicken breast halves
15.5-ounce can sliced pineapple in syrup, undrained
1 tablespoon cornstarch
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 teaspoon dried basil leaves
Heat oil in large nonstick skillet over medium heat until hot. Add chicken and sprinkle half of poultry seasoning; cook four to five minutes. Turn chicken over and sprinkle with remaining seasoning; cook an additional five minutes or until chicken is tender and juices are clear. Remove from skillet and keep warm. Meanwhile, drain pineapple juice into large measuring cup; add enough water to make 1 cup liquid. Stir in all of the remaining ingredients. Pour into hot skillet; cook until the mixture becomes thick and bubbly. Gently stir in chicken and top with pineapple slices. You can use remaining slices as garnish or top each slice with mayonnaise and shredded cheddar cheese as a dessert.