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 Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free. |
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| Ingredients: | |||||
| 4 | boneless, skinless chicken breasts | ||||
| 1 T | flour | ||||
| 1 T | oil | ||||
| 1 (16 oz) | can pineapple chunks | ||||
| 1 tsp | cornstarch | ||||
| 1 T | honey | ||||
| 1 T | teriyaki sauce | ||||
| 1 T | soy sauce | ||||
| 1/8 tsp | pepper | ||||
| cooked white rice | |||||
| Directions: | |||||
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Flatten chicken to 1/4 “ thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.
Drain pineapple, reserving juice. In small bowl combine ¼ c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper. Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through. Serve on a bed of hot, cooked rice. |
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