Quick and Easy Pineapple Chicken with a Sucre King Cake Giveaway!

 
Before we discuss this tasty Pineapple Chicken, I wanted to remind you to enter the Sucre King Cake Giveaway (entry below)!

Now, back to the chicken. This is one of the simplest, tasty, dishes around!

We eat a lot of Asian food in my house, and we also have a couple of great Asian restaurants around town to eat at when I don't want to cook.

I always order this chicken when I go out to eat because it's sweet and spicy! It's called Boo Loo Gai, pronounced BOLOGI...if you're like me, and can't speak Chinese.

All I did was thinly slice some boneless, skinless, chicken breast. Then I quick marinated it in sesame oil, white wine vinegar, sriracha, and soy sauce.

Lastly, I added some of my favorite spices and that was it!

Two cups of crushed pineapple and a little chicken broth was all we needed to make a rich sauce.

Don't forget to cook up a big batch of hot rice and garnish with a little green onions.

Time to eat people...!

Quick and Easy Pineapple Chicken with a Sucre King Cake Giveaway!

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

4 chicken breast, boneless, skinless
2 cups pineapple, crushed
1/2 cup chicken broth
2 tablespoons soy sauce, low sodium
1 tablespoon rice wine vinegar
1 tablespoon ginger, minced
2 cloves garlic, minced
2 teaspoons sesame oil
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon sriracha sauce (optional)
green onions to garnish
extra virgin olive oil

Directions:

Rinse and slice slightly frozen chicken breast into about 1/2 inch slices.

Place chicken in bowl, coat with spices, soy sauce, rice wine vinegar, sriracha, and sesame oil. Mix well and set aside.

Heat about 2 tablespoons of olive oil in pan over medium high heat, add chicken and cook 2  minutes per side. Do this in two batches.

Add garlic and ginger to last batch of chicken and add first batch of chicken back to pan.

Add pineapple and chicken stock, bring to boil, then simmer 10 minutes, stirring occasionally.

Serve chicken over hot rice.

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