Chicken Hawaiian

Portion Size: 1 cup; ½ cup chicken, ½ cup fruit sauce mixture 

Ingredients: Yields: 8 servings

Ingredients Notes: 
8 (4oz.) chicken breasts
1/4 cup canola oilOr other oil. 
4 tablespoons cornstarch
1/4 cup hot water
1/2 teaspoon salt
¼ teaspoon pepper
1 15-ounce can pineapple chunksPineapple chunks should be in 100% juice or water. Do not drain.
1/2 cup rice vinegar
1 teaspoon Worcestershire sauce
1 green pepperWashed, chopped, and seeds removed.
2 teaspoons chili powder
2/3 cup ketchup
2 teaspoons light soy sauce
For gluten free (GF): Use GF soy sauce. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in a large skillet on low heat.
2Season chicken with salt and pepper. Saute chicken.  
3Mix cornstarch and hot water in glass or small bowl until well blended. Add excess pineapple juice from can of pineapple chunks. Set aside. Top chicken with pineapple chunks.
4Mix brown sugar, salt, vinegar, Worcestershire sauce and chili powder in skillet until well blended. Turn skillet to medium heat and let simmer for 2 minutes.
5Stir in ketchup, green pepper and soy sauce.  Stir in corn starch mixture and blend well. Sauce will become very thick. Bring to boil. Stirring frequently. Reduce heat. Let simmer 20-25 minutes.Chicken temperature should reach 165 degrees F.

Jacqueline Larson M.S., R.D.N. and Associates