This is a quick dish and a favorite at our house. It is both Sweet and Savory. My husband is not a fan of spicy, but if your family likes heat, add 1/4 tsp of red pepper flakes. I just hit my plate with a dash of sriracha sauce at the end. If you love leftovers, forget it on this dish… there are never any left.
Pineapple Chicken & Herbs with Rice
1 Tbs olive oil
2 chicken breasts
1 onion diced
1 clove of garlic minced
1 can diced pineapples, drained, reserve juice
2 peppers (I used red and yellow)
2 Tbs sesame oil
1/4 cup Hoisin sauce
1/2 cup chicken broth
1/2 cup chopped parsley
1/4 cup chopped chives
1/2 cup pumpkin seeds toasted in sesame oil
Cut up 2 chicken breasts into bite sized cubes. Season with salt and pepper and saute in 1 Tablespoon of olive oil in a skillet on medium to medium hi heat until cooked through. Remove chicken from pan. In same skillet add peppers, onions, garlic and drained pineapples, (remember to reserve the pineapple juice). Cook until onions and peppers are beginning to caramelize and the pineapples are starting to brown. Add chicken broth and cook for five minutes. Next add cooked chicken, Hoisin sauce and pineapple juice. Cook an additional 5 minutes then add the herbs. Cook one minute more and serve over a bed of cooked rice. Garnish with toasted pumpkin seeds in sesame oil.