The sauce from this recipe is so good I could have eaten it and the pineapple over rice and skipped the chicken all together. Pineapple chunks would work just as well and butterflying or cubing the chicken would make it cook faster. I have a feeling the sauce would make an outstanding sweet and sour sauce with some added lychee nuts, bell peppers and fried chicken pieces (encrusted in gluten free almond meal or potato flakes, of course). Something for me to experiment with another day. Also dark agave nectar would be a good substitute for molasses for those who are cane sugar free (as I’m supposed to be!).
1 20oz can of Dole Pineapple rings in 100% juice
1 6oz can of Dole Pineapple juice
1/4 cup orange juice
1/4 cup malt vinegar
1 Tbs molasses
2 tsp dried basil leaves
1/4 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp black pepper
4 skinless boneless chicken breasts
2 Tbs corn starch
2 Tbs water
Open can of pineapple and reserve liquid in a bowl. Add canned pineapple juice, orange juice, malt vinegar, molasses, basil, cloves, cinnamon and pepper to the bowl. Stir well.
In large saucepan cook chicken breasts on high heat until brown on each side. Turn heat down to medium-low and add the sauce. Cover and simmer until chicken is cooked through. Remove chicken from the pan. Mix corn starch and water into a slurry and pour into the sauce. Stir constantly until thickened. Return chicken to the pan and add pineapple slices until both are heated through. Remove from heat and serve over rice.