My youngest son loves this recipe. I make it at least once a week, seems like he’s on a roll with this one! As often as this dish is made in my home, I thought I would share it with you.

What you will need for this recipe (4 servings):

Four boneless and skinned chicken breasts Butter Apple cider vinegar
Brown sugar Ketchup Pineapple or orange juice Pineapple chunks
Maraschino cherries Dijon mustard Grated garlic Grated ginger or ground ginger
Fresh pineapple for garnish

Cut your chicken into cubes (about 1 inch or so) and coat in flour. Do make sure when you are cutting your chicken that you do so on a surface that can be cleaned and sanitized. I never use a wooden cutting board for poultry or meats because it is porous and unless they are sanitized they trap bacteria that can be carried to other foods. Just something to keep in mind. Just using a dinner plate to cut on would work if you don’t have disposable or glass mats as they wash easily.

In a skillet or fry pan melt ¼ cup of butter over medium heat. Place floured chicken in pan and sprinkle lightly with grated ginger and garlic. Make sure to turn chicken for even cooking and browning. You know how I love the McCormick grinders, well there’s another great one from Drogheria, a garlic mill so you can grate all natural dried garlic on your foods. This is what I use generally for this recipe, it’s wonderful and convenient, and you can find it also in the spice section of your grocery store.

As you let the chicken sauté start a pot of water for your rice. I always cook my rice with Kombu, a type of seaweed that leaves on taste but a lot of nutrients to the rice (I also use Kombu for most pastas that I cook, it can be eaten or discarded after cooking. Kombu can be found in health food stores and grocers carry it. Cook rice as you usually would (boil in the bag is pretty easy!)

In a medium sauce pan pour one cup of pineapple juice, 1/2 cup of brown sugar, ½ cup of ketchup, ½ cup of apple cider vinegar, 1 and ½ teaspoons of Dijon mustard, 1 teaspoon of ground ginger and 1 teaspoon of grated garlic. Whisk mixture together. Add 2 rounded teaspoons of cornstarch (do this when the liquid is cold so the cornstarch doesn’t clump) Whisk well and place over medium-high heat until sauce bubbles. Continue cooking over medium heat, sauce will continue to thicken. Add ¼ cup pineapple chunks and about 7 maraschino cherries with 1 tablespoon of the cherry juice.

When chicken is cooked and sauce is thickened, you are done! Place chicken in center of serving plate, ladle sauce on top and surround chicken with a circle of rice. Garnish with fresh pineapple and enjoy.

I like to mix my rice with sautéed fresh red and yellow peppers, green onion, fresh pineapple and mandarin oranges. You can also sauté all of the rice after it is boiled, I like this combination and it tastes as great as it looks. My son likes plain white rice and that works fine too, what really matters is that you love every bite!

Until next time…blessings and enjoy!