On these cold winter days we need something to bring the sunshine & warm us up from the inside out!
That is why I turn to this simple recipe time and time again. It is an easy weeknight meal, ready in under 30 minutes! I often double or triple the recipe because the leftovers are as good or better than the first serving ;)
NOTE : I use canned pineapple because I do not want to fuss with chopping up a pineapple, but fresh pineapple is a fantastic addition to this recipe if you want to put forth the effort!
This recipe can be prepared on the stovetop or in a crockpot and both ways turn out delicious!
Here we go!
2 pounds chicken breast or thighs -- cut into bite size pieces.
Sprinkle it with salt and pepper
1 tbsp. browning sauce. Add to chicken and mix to coat. I particularly like the browning sauce. If I am using the crock pot version it makes the dish more visually appealing. Browning sauce gives your chicken a beautiful caramelized color, if you do not have it on hand, no worries it does not impact flavor, only the visual appeal of the dish.
2-3 bell peppers cut into 1 inch pieces or add 2- 3 cups of carrots, broccoli or snow peas, whatever you have on hand!
6 green onions sliced on the bias
20 ounce can of pineapple - I prefer Deluxe Gold or Tropical gold. Reserve juice for marinade
1 can water chestnuts drained. (optional)
SAUCE
In a bowl mix together the following :
1/3 cup low sodium soy sauce
1/2 cup reserved pineapple juice from the can
2 tbsp rice vinegar
1 tbsp grated ginger
2 cloves of garlic grated
1/3 cup of That Dam Jam Pineapple Ghost Pepper Jam -if you are not a fan of spice then you can substitute a milder version of That Dam Jam.
1 tbsp. cornstarch
STOVE TOP RECIPE
In a large pan heat 2 tablespoons of vegetable oil over medium high heat.
Add chicken with browning sauce to the pan.
Cook for 3 minutes, add peppers, broccoli carrots or snow peas and water chestnuts to the pan.
Allow to cook for 3 more minutes with a lid to create steam and cook the vegetables and finish cooking the chicken.
Remove lid and add sauce, allow to cook down until thickened 1-2 minutes.
Stir in Pineapple when the dish is complete and sprinkle with reserved green onions.
This is great served with white or brown rice, or with quinoa, barley or any grain you enjoy.
If you are avoiding carbs you can skip the grains altogether or serve with cauliflower rice.
This is a simple, versatile dish that your family and friends will love.
CROCK POT RECIPE
Add the chicken and sauce to the crockpot., and stir to coat with sauce.
Cook on low for 4-4.5 hours, or high 1- 1.5 hours hours.
At the end of the cooking time add veggies (omit pineapple and green onions) and cover and cook for 30 more minutes.
Add pineapple and green onions and enjoy!
Recreating this recipe? Tag us in your creations! @ThatDamJamLady