TANGY CHICKEN
I had some leftover pineapple and decided to cook it with onion, tomato, soy sauce and a hit of brown sugar. The result was a zesty chunky sauce, ideal for chicken and rice.-Lee Ann Odell, Erie , Colorado
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook chicken in 1 teaspoon oil for 5-10 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining oil until tender. Add the pineapple, soy sauce, ketchup and brown sugar; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the tomato; simmer 5 minutes longer. Return chicken to the skillet; sprinkle with parsley. cook for 2-3 minutes or until heated through. Serve over rice if desired.
Nutrition Facts : Calories 214 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 411mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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chris reynolds
[email protected]I'm not sure what I did wrong, but my chicken didn't come out tangy at all. It was still good, but not what I was expecting.
Md Rony
[email protected]This is my new go-to chicken recipe! It's so easy to make and always turns out great.
Chudali Rabin
[email protected]The chicken was a bit dry, but the sauce was delicious. I think I would add more liquid next time.
Michael Arnold
[email protected]The recipe was easy to follow. I made it exactly as written and it turned out perfectly.
Namono Hadija
[email protected]I made this dish last night and it was a hit with my family! The chicken was so flavorful and juicy. I loved the tangy sauce.