Pineapple Chicken (105 minutes)

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!