Aloha Chicken
Serves 4
3 Points -Blue and Purple
7 Points – Green
adapted from Living Well Mom
- 1.5 pounds boneless, skinless chicken breasts
- 1 Tbsp flour
- 1/2 Tbsp coconut oil
- 1 16 oz can pineapple chuncks or tidbits in 100% juice (drain and reserve juice)
- 1/4 cup reserved pineapple juice
- 1 1/2 tsp cornstarch
- 1 Tbsp honey
- 2 Tbsp soy sauce
- 1/4 tsp black pepper
- If serving over rice, cook rice while preparing chicken.
- Cut the chicken into bite size chunks. Put the flour into a ziploc bag, add the chicken and shake to coat.
- Brown the chicken in the coconut oil over medium heat in a skillet. Cook for 3-5 minutes on each side or until cooked through. Set aside
- While the chicken is cooking, drain pineapple and reserve 1/4 cup of the juice. Combine the juice and cornstarch in a small bowl. Whisk until smooth. Add to the skillet after you have removed the chicken. Add honey, soy sauce, and pepper. Stir well.
- Turn heat up to medium-high and cook and stir sauce. Bring to a boil, cook and stir for another minute or until the juice mixture is thickened.
- Reduce the heat to medium and add the pineapple and chicken. Heat through. Serve over rice, if desired.