Pineapple chicken is a delightful, light & tasty dish to feed the family. Here’s the recipe & step by step directions for the recipe I use repeatedly. To look at recipe without step by step picture directions click here.
- 1/2 cup barbecue sauce
- 1/2 cup orange juice
- 1/4 cup packed brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 cups cubed cooked chicken
- 1 can pineapple chunks, drained
- 1 can sliced water chestnuts, drained
- 1 1/2 teaspoons ground ginger
- Hot cooked rice
Place preferred amount of rice in rice maker.
Cut chicken, cook & set aside.
Combine the first six ingredients until smooth.
In a large saucepan bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally.
Add the chicken, pineapple, water chestnuts and ginger;
Ccover and simmer for 10 minutes.
Serve over rice.
Ever have a few items in your house that you bought for one meal and then they sit around? Last week I enjoyed making my favorite salad that includes apples, craisens, bleu cheese, pecans and red onions. Trying to get a the most bang for my buck I went with a bag of onions instead of just buying one.
Seeing as though in a few days I will be gone for Christmas, it’s the perfect time to clean out the fridge and hopefully get rid of the red onions as well. I had an opened jar of Alfredo sauce, some bleu cheese and leftover shredded chicken from the enchiladas I made on Saturday. After deciding what would maybe work it was time to be creative. Loving chicken and broccoli Alfredo pizza in the past I decided I’d try to make my own version. Here are the ingredients you will need (and feel free to add your own favorites of course):
- 1 pkg crescent rolls
- Alfredo sauce
- 1 red onion
- shredded chicken
- Bleu cheese
- a sprinkle of garlic powder
I apologize in advance because I went with the “sprinkle” method for this recipe and didn’t measure anything out.
If you’d like red onion on this pizza the first step is to slice up the onion & saute until slightly tender in about 1 Tbsp vegetable oil.
I rolled out the crescent rolls while the onions were cooking until I had a pizza sized circle. I placed this on a cookie sheet and spread a thin layer of Alfredo sauce.
Next step is adding as much Bleu cheese as you’d like.
I wanted to make sure the chicken had the Alfredo flavor so before adding it to the pie I mixed it with a little Alfredo sauce.
Add sauted onions & sprinkle on a little garlic powder.
Bake in oven for 12-14 minutes at 350 degrees.