How to make it

  • Blend syrup drained from pineapple with soy sauce, vinegar, honey, ketchup and garlic/onion powder.
  • Pour over chicken breasts.
  • Cover and refrigerate for 2 hours.
  • Drain, saving marinade.
  • Brown chicken in a heavy skillet using 1 tablespoon butter and oil(your choice of olive or vegetable).
  • Blend cornstarch with reserved marinade and remaining 1 tablespoon butter.
  • Heat to boiling and pour over chicken in the skillet.
  • Cover tightly and cook slowly for approximately 25 to 30 minutes or until completely cooked and tender.
  • During cooking, baste with pan sauce several times to glaze chicken. About 10 minutes before chicken is done, add drained pineapple slices/tidbits to heat.
  • Serve with rice or noodles and a tossed salad.
  • Makes 4 servings.

Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    nice flavor combo...five forks
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