Pineapple Chicken
This is a family-friendly, yummy dish to serve any night of the week.
Recipe type: main dish
  • 3 boneless, skinless chicken breasts
  • 2½ Tb balsamic vinegar, divided
  • 2 Tb soy sauce
  • ⅓ cup ketchup
  • 1½ Tb cornstarch
  • 1 Tb sugar
  • ⅓ c water
  • ⅓ cup onion
  • 3 cloves of garlic
  • 2 carrots
  • 2 Tb cooking oil, divided
  • 1 8 oz can sliced water chestnuts, drained
  • 1 c pineapple chunks, drained
  • hot, cooked rice
  1. To begin, cut the chicken into 1 inch chunks, and place it in a bowl. Toss it with a tablespoon of the balsamic vinegar. Set it aside. In a bowl, combine the remaining vinegar, soy sauce, ketchup, cornstarch, sugar and water. Whisk those together until smooth. Set aside. Heat a tablespoon of cooking oil in a non-stick skillet. Toss in the chicken. Cook over medium heat until opaque. Meanwhile, dice the onion and mince the garlic. When the chicken is opaque, scoop it out into a dish and set it aside. Wipe the skillet out with a paper towel. Add in another tablespoon or so of oil, and toss in your onions. Allow those to cook until slightly tender, and then toss in the garlic and carrots. Cook and stir about 2 minutes. Return the chicken to the skillet and pour in your sauce. Toss in the water chestnuts and pineapple chunks. Stir it together and cook it covered for about 4-5 more minutes or until the chicken is just done. Serve over cooked, hot rice.
  2. Enjoy!
Recipe by Cosmopolitan Cornbread at