Tuesday, December 8, 2009

Cindy's Pineapple Chicken

6 boneless chicken breasts, sliced into fingers
Six Pepper Blend

Olive or sesame oil for frying, just enough to keep chicken from sticking
1 can crushed pineapple, in juice
1 Tbsp canned, minced garlic
1 ½ Tbsp soy sauce, add more to taste
1 ½ Tbsp Dijon mustard, add more to taste
4 Tbsp brown sugar
4 Tbsp apple cider vinegar

Sprinkle the chicken fingers on both sides liberally with the Six Pepper Blend, then fry in the oil, turning frequently to lock in juices. While fingers are cooking, combine remaining ingredients and mix well. Once the chicken is done, add the pineapple sauce and simmer until the sauce begins to thicken. Remove from heat and serve over brown or fried rice.

There is joy on this journey, on my way home to my Father's house,
Cindy <><

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