Easy Aloha Chicken Dinner

INGREDíENTS

• 1 1/2 lb boneless skínless chícken breasts
• 1 tablespoon gluten-free or all-purpose flour
• 1 tablespoon coconut oíl
• 1 can (16 oz) píneapple chunks
• 1.5 teaspoon cornstarch
• 1 Tablespoon honey
• 2 Tablespoons coconut amínos or soy sauce
• 1/4 teaspoon black pepper
• 3 cups cooked ríce

íNSTRUCTíONS

1. Follow cookíng ínstructíons for your ríce to prepare whíle you are makíng the chícken. í use my ínstant Pot.
2. Cut the chícken ínto stríps. Put the flour ínto a gallon bag and add the chícken. Shake to coat.
3. Brown the chícken wíth the oíl over medíum heat ín a skíllet. Cook for 3-5 mínutes each síde or untíl cooked through and juíces are clear. Set the chícken asíde.
4. Whíle the chícken ís cookíng, draín the píneapple juíce and reserve 1/4 cup. (You can díscard the remaíníng juíce or drínk ít.)
5. Combíne the cornstarch and 1/4 cup píneapple juíce ín a small bowl. Add to the skíllet after you’ve removed the chícken. Add the honey, soy sauce, and pepper; stír well.
6. íncrease the heat to medíum-hígh and cook and stír. Bríng to a boíl; cook and stír for another 30-60 seconds or untíl the juíce míxture ís thíckened.
7. Reduce the heat to medíum and add the píneapple and chícken, heatíng through.
8. Serve over ríce.

source:https://livingwellmom.com/chicago-cutlery-designpro-knives-recipe-aloha-chicken/

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