Thursday, May 31, 2012
Wednesday, May 30, 2012
4 boneless chicken breasts
1 ½ tsp of garlic salt
1 TB cooking oil (I use olive oil)
1 can (20 oz.) sliced pineapples (I use Dole with 100% juice)
¼ cup of honey
3 TB of lime juice (I use 2-3 fresh limes)
2 TB soy sauce (Can use San J Tamari Organic Wheat Free Soy Sauce)*
2 tsp tapioca starch (or corn starch)
Sprinkle chicken with garlic salt. In a large skillet over medium-high heat, brown chicken in oil. Drain pineapple, reserving juice. Add ¼ cup juice to skillet and set remaining juice aside. Reduce heat, cover and simmer 6-8 minutes or until juices run clear. Meanwhile, combine honey, lime juice, soy sauce, corn starch, and remaining pineapple juice. Remove chicken and keep warm. Pour honey mixture into skillet and bring to a boil over medium heat, stirring for 1-2 minutes. Add pineapple and heat through. Pour over chicken and serve.
I make with rice (Lundberg Organic Long Grain White Rice) and sprinkle soy sauce over rice. This tastes kind of like Chinese food. It’s sweet, and my kids actually eat it.
*If you are soy free, you can combine 4 oz of molasses, 1.5 oz of balsamic vinegar, and sugar to taste, to make a soy substitute. (This would be stage two then.) Use 1 to 2 TB of this instead of soy sauce. I then use the juice from the skillet to drizzle over the rice.
I got this recipe from Taste of Home 30-Minute Cookbook; soy sub from www.taca.org.