This is a great busy day recipe because it’s just browning meat and then opening a jar. If you substitute shrimp for the chicken it’s even quicker!
Pineapple Chicken w/ Rice.
2 lbs Boneless, Skinless, Chicken Thighs
Salt and Pepper
2 tablespoons Olive Oil
1 cup Pineapple Preserves
1 cup Orange Juice or Water
1 teaspoon Red Pepper Flakes
2 Cinnamon Sticks
1 tablespoon Grated Fresh Ginger
1 cup Fresh Pineapple Chunks
1 tablespoon Fresh Chives
Cut the chicken into strips and season with salt and pepper. Add olive oil to a large saute pan and brown on medium high for about 10 minutes.
Add the pineapple preserves and orange juice and stir until the preserves are melted.
Add the red pepper flakes, cinnamon sticks, and ginger. Stir, reduce heat to low and cover. Simmer for 15 minutes or until chicken is cooked through.
Uncover and turn the heat up to high, reduce the sauce for 5 five minutes.
Add the fresh pineapple chunks and chives for garnish.
Serve over jasmine rice or ramen noodles.
Oh! and here’s a really easy way to make perfect rice every time!
Jasmine Rice
2 cups Jasmine Rice
1 teaspoon Salt
Bring 2 quarts of water to boil. Add salt. Add rice. Boil rice until almost done. (Cooking time will vary) It should be a little undercooked in the middle.
Drain rice in a small colander then place the colander into the now empty and still warm cooking pot.
Cover the pot and colander with a clean dry kitchen towel and set aside for 10 minutes. Fluff with fork for serving
Tip: you can make the rice as far ahead as 30 minutes.
Kathleen Rear 