From the Pantry Butler kitchen
Pineapple Chicken
Serve this tangy chicken dish with brown rice. Add brightly colored vegetables for a tasty and simple meal! USDA MyPlate Kitchen — Pennsylvania Nutrition Education Network (public domain), via myplate.food
Ingredients
- 2 1/2 pounds boneless skinless chicken breast
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can (20 ounces) pineapple, crushed or chunks
- 2 us fluid ounces water
Method
- Wash hands with soap and water.
- Coat frying pan with nonstick cooking spray and set heat to low.
- Once pan heats up, add chicken.
- Sprinkle with salt and pepper.
- Cook uncovered until chicken begins to brown, then add crushed pineapple and water.
- Cover chicken until chicken is tender.
- May serve over rice.
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