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Pineapple Chicken (105 minutes)

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Doesn't This Look Delicious?

Ingredients:

Stir-Fry

2 Chicken Breasts
1 Can (400mL) Pineapple Tidbits
1 1/2 Cups Basmati Rice
3 Cups Water

Teriyaki Sauce

2 Tbsp Corn Starch
2 Tbsp Room Temperture Water
1/2 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
1/2 Cup Low Sodium Soy Sauce
1/2 Cup Water
4 Tbsp Honey
2 Cloves Minced Garlic
1 Tsp Ground Ginger
1/2 Tsp Pepper

Preparation:

Drain Juice from Can of Pineapple
Preheat Oven to 400°F

Directions:

In a medium pot, add corn starch and room temperature water. Whisk carefully until homogeneous. Then add remaining teriyaki sauce ingredients.
Heat sauce on medium heat until it boils, stirring frequently to prevent the sauce from burning.
Once it boils, whisk intensely for 15 seconds, then remove from heat.
Meanwhile, cut chicken into pieces and add to glass baking dish.
Add pineapple and teriyaki sauce to chicken in the baking dish.
Bake for 20 minutes.
Stir the mixture and bake for another 20 minutes.
Meanwhile, make rice. Without a rice cooker: add rice and water to a pot and heat on high. Let boil for 15 minutes or until all water has evaporated/absorbed.
Top bed of rice with pineapple chicken.
Enjoy!

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