Polynesian Chicken

[blue_hermit]

Polynesian Chicken

V. similar to Sweet and Sour Chicken, but easier to make and using less… obscure ingredients. Corn works well with this.

Requires: (proportions are for 4 servings)

1 large skillet (big enough to fit the chicken)

1 rice bowl (for the rice, duh)

1 cup (uncooked rice)

4 skinless boneless chicken breasts

1 can (8 oz) pineapple chunks in juice

1 cup apricot pineapple marmalade or jam (I skipped this entirely)

2 tbsp soy sauce

Directions:

1. Prepare rice according to package instructions.

1. Apply non-stick spray to skillet (or add a tbsp of oil). Heat skillet and cook chicken breasts, 3-4 minutes on each side, until mostly cooked. Add juice from pineapple to skillet and finish cooking chicken.

1. Mix pineapple chunks, marmalade and soy sauce. After pineapple juice has evaporated from skillet, add the marmalade mixture to chicken. Cook until sauce is a glaze. Remove from heat and serve with rice. (If you skip the whole bizarre marmalade thing, the juices will be very liquid rather than thick, so pour it over the rice to soak up the juices, I might experiment later and substitute a cornstarch/water mixture to thicken.)