Pineapple Chicken
I'm posting this here just so I don't lose it. It tasted incredible and was pretty darn healthy, too:
Chicken breast: 2.5 lbs
1 20 oz can of chunk pineapple
1 red onion (4 oz ish)
1 red bell pepper
1 oz fresh ginger
4 oz pea pods
1 green zucchini
1/2 tbsp olive oil
Spices: Powdered ginger, crushed red chili pepper, salt, pepper.
So, cut up the breast into chunks a touch larger than the pineapple. Put it in a gallon ziploc bag with the pineapple juice and some powdered ginger. Let it marinate for 1 hour or so.
Meanwhile, slice up the various veggies however floats your boat (I left them as long slivers, including the ginger).
Then, pour off the juice (save it!). Cook the chicken in a pan with the olive oil. After it's about halfway cooked, re-add the juices and some of the fresh ginger. Add some of the chili pepper (I only used 1 pepper's worth.) cook it for another couple of minutes, and add in the veggies. Add salt and pepper to taste. Don't overcook the chicken, and do serve it on rice.
Chicken breast: 2.5 lbs
1 20 oz can of chunk pineapple
1 red onion (4 oz ish)
1 red bell pepper
1 oz fresh ginger
4 oz pea pods
1 green zucchini
1/2 tbsp olive oil
Spices: Powdered ginger, crushed red chili pepper, salt, pepper.
So, cut up the breast into chunks a touch larger than the pineapple. Put it in a gallon ziploc bag with the pineapple juice and some powdered ginger. Let it marinate for 1 hour or so.
Meanwhile, slice up the various veggies however floats your boat (I left them as long slivers, including the ginger).
Then, pour off the juice (save it!). Cook the chicken in a pan with the olive oil. After it's about halfway cooked, re-add the juices and some of the fresh ginger. Add some of the chili pepper (I only used 1 pepper's worth.) cook it for another couple of minutes, and add in the veggies. Add salt and pepper to taste. Don't overcook the chicken, and do serve it on rice.