Today is one of my favorite days of the month- Secret Recipe Club reveal day. This month I was assigned Cook Book of Trial and Error written by The Cooking Rookie.
Several recipes made my short list of what I wanted to try: Profiteroles which is one recipe I have yet to master, Napoleon because it looks very elegant but isn’t incredibly difficult, and Hawaiian Style Slow Cooker Chicken. I ultimately decided on the chicken because I try to alternate between savory and sweet with my Secret Recipe Club posts and last month saw two desserts for SRC.
I did make a few changes to the recipe based on available ingredients and the fact I wanted more of a quick stir fry dish instead of a slow cooker meal.
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 15 ounce can pineapple chunks in juice
- 3 Tablespoons brown sugar
- 2 Tablespoons lemon juice
- 1 teaspoon fresh ginger, minced or grated
- 2 cloves garlic,minced
- 1 Tablespoon soy sauce
- 2 teaspoons Dijon mustard
- 1 Tablespoon oil
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 4 servings worth hot cooked rice
- Place the chicken in a zip top bag or a non reactive bowl with a lid.
- Measure out 3/4 cup pineapple juice from the can of pineapple. Place the pineapple and remaining juice in a bowl and refrigerate.
- In a jar or small bowl mix together the pineapple juice, lemon juice, brown sugar, mustard, soy sauce, garlic and ginger.
- Pour half of the marinade over the chicken. Reserve the other half and cover with lid or plastic wrap.
- Refrigerate chicken and reserved marinade for 4 to 8 hours.
- When ready to cook heat oil in a large skillet until hot.
- Drain marinade off the chicken and discard. Cook for 5 to 6 minutes on each side or until cooked thoroughly.
- Mix reserved marinade with a slurry made of the cornstarch and water. Add to chicken and cook, stirring frequently, for 3 to 4 minutes or until the sauce is thickened.
- Add reserved pineapple to chicken and sauce if desired.
- Serve over hot cooked rice.