|
| |
|
Chicken Stuffed Pineapple
|
|
|
| What You Need: |
|
|
|
2 whole chicken breasts (4 halves)
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
½ teaspoon salt
3 tablespoons wine vinegar
¼ cup brown sugar, packed
2 fully-ripened pineapples, not too large
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cut the pineapple in half lengthwise, including the leaf area. With a sharp knife, cut around the inside perimeter, leaving a ½-inch or more of shell. Carefully remove the pineapple and cut into bite-size pieces. Set aside.
|
2. Skin and bone the chicken breasts and cut into bite-size pieces. Put in a covered casserole and cook in the microwave oven, stirring from time-to-time until the chicken is opaque and tender. (This should take about 15 minutes.)
|
3. Mix together the cornstarch, soy sauce, ginger, garlic, salt, vinegar, and sugar. Stir into the chicken. Add the pineapple.
|
4. Continue cooking, covered, in the microwave oven until the sauce is thickened and the pineapple is very hot (about 10 minutes), stirring several times. Spoon the mixture into the pineapple shells and serve.
|
|
NOTE:
|
|
For variation, try adding some green pepper and onion to the chicken about half-way through the cooking time, or add some cashews, walnuts, slivered blanched almonds, or a handful of seedless grapes in with the pineapple.
|
| |
|
|
|
|
|
|
|
