Teriyaki Pineapple Chicken

 



I used to have a good crockpot recipe for this, but I can't find it and never rememver to use the crockpot anyway. So I was happy to find this one. It always struck me as an unusual combination of flavors, but it works out really great.

This made enough for the two of us plus at least one leftovers-for-lunch serving. Don't think it would have been enough for three adults.


2 TBS vegetable oil

1 lb skinless boneless chicken breast, cubed

1 onion, chopped

1 each red, green and yellow bell (sweet) pepper, chopped

1 cup teriyaki sauce

8 oz. Chopped pineapple with liquitd

1 tsp garlic powder

1 tsp crushed red pepper or red pepper flakes

1/4 cup flour


Saute chicken in oil in a large skillet until done through. Add onion and peppers and saute them. (Remove chicken if needed, to be returned later.)

Add teriyaki, pineapple, and seasonings, and combine. Turn heat to high and bring to a sinmer. Stire in the flour and continue stirring until all is absorbed. Add chicken back to pan and simmer 15 minutes, until thickened.

Serve over rice.



NOTE:

Teriyaki sauce comes in small bottles here and is very expensive, so we make our own.


1/2 cup soy sauce

1 cup water

2 cloves garlic (or garlic powder)

1 tsp ginger

3 TBS brown sugar


Combine in a small saucepa. Simmer 2 minutes or until sugar is dissolved.

This makes more than 1 cup but we use it all when making the above recipe.


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