1½ cups uncooked basmati rice
2 cups water
1 can (20 ounces) pineapple chunks in syrup
4 tablespoons brown sugar
2 tablespoons apple cider vinegar
¼ cup soy sauce
Seasoned Flour Mix:
¾ cup flour
½ teaspoon salt
¾ teaspoon ground black pepper
1½ teaspoons paprika
4 boneless, skinless chicken breasts,
cut into chunks
2 tablespoons butter, divided
1 green bell pepper, chopped
3 green onions, chopped
Sunday, March 13, 2011
Photo: Matt Food Stylist: Jason
In a medium saucepan bring basmati rice and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
Drain pineapple, making sure to reserve ½ cup of syrup. Set pineapple chunks aside for later. In a
small bowl combine syrup, brown sugar, vinegar, and soy sauce. Set aside.
Combine Seasoned Flour Mix ingredients in a large resealable bag. Put chicken into bag and shake to coat.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add half of the chicken at a time, and cook until chicken is lightly browned. Set aside. Repeat with remaining 1 tablespoon of butter and second batch of chicken. While cooking the second batch of chicken, add bell pepper to the pan right before chicken is completely cooked. Return all chicken to pan. Pour pineapple juice mixture over chicken. Reduce heat, cover, and simmer for 5 minutes. Add pineapple chunks and green onions. Stir to heat. Serve over bed of basmati rice.