Pineapple Chicken (and Pineapple Terryaki Chicken)

Find the Chopsticks! Asian(ish) food time! I serve this over white rice. When cooking I add about a 1/2 cup more water to the rice than directed so its slightly sticky and not too dry.


For Pineapple Chicken use the following recipe (For teriyaki, see below*)

1 tbs. sesame oil
1/4 c. plus 1 tbs. soy sauce
3 cloves of garlic, minced (about 1 tbs)
1 sweet onion, chopped
1 tbs. white rice vinegar
2 tbs. brown sugar, packed
2 tbs. orange marmalade
1/2 tsp. season salt (Lawry's)
1/4 tsp. crushed red peppers
1/8 tsp. ground ginger
1 green pepper
1 red pepper
2 chicken breast, sliced into thin pieces
1 (20 oz.) can pineapple sliced, in 100% juice. DO NOT DRAIN.



Place skillet or Wok on med heat. Add sesame oil and soy sauce to pan. Once hot, add garlic and onions and cook about 5 min until tender, not brown. Add vinegar, b. sugar, marmalade, season salt, crushed red pepper, and ginger. Stir well.
Add green and red peppers and about 1/2 the juice from the can of pineapple. Cover and let cook about 6-8 min until peppers start to get soft.
Add chicken. Add remainder of juice and pineapple slices from can(you can cut them up if you'd like, i just kind of mash them in the pan while cooking).
Cover and continue to cook about 10 minutes or until chicken is done, stirring occasionally.
Serve hot over white rice.

*the only difference for the teriyaki chicken is that i usually marinade the chicken strips for at least 24 hrs prior to cooking in glaze, plus i use about 1/2 bottle of glaze. Then when cooking, after adding the chicken, i add the rest of the bottle of glaze to pan.