Sunday, September 2, 2012

Colorful Sweet & Salty Chicken

From: One evening, we had planned to make shishkabobs, and realized we didn't have any propane for the grill, so we improvised and came up with this!  It was GREAT and my 3 year old was just as excited about it as we were!


1 lb boneless skinless chicken, cut into half inch cubes
15 oz pineapple chunks
1 red pepper diced into 1 inch squares
1/2 red onion diced into 1 inch squares
1 Tbsp oil
1/4 tsp salt
dash pepper
1 tsp basil
1 tsp oregano
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion flakes
3 Tbsp Worcestershire sauce
1 Tbsp butter

How to:  

Add oil to a wok or skillet, and dust the chicken with salt, oil, basil, oregano, cumin, garlic powder, onion flakes, pepper. Add 1 Tbsp Worcestershire sauce.  When the chicken is cooked through and golden brown, remove from skillet.

Add to the same skillet the red pepper and red onion.  Dust with salt, and add 1 Tbsp butter, and 1 Tbsp Worcestershire sauce.  Cover so liquid releases the brown chicken residue from the bottom of the skillet.  Allow the liquid to bubble up and simmer until the vegetables are soft.  Add pineapple chunks to the skillet and continue simmering for another minute.

Combine with chicken and serve on its own or over rice.

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