This Glazed Pineapple Almond Chicken is a nice "Autumn" dish. Its
not "heavy", but very filling. Its a great comfort food. I love the crunch of the
almonds with the light pineapple taste.
Glazed Pineapple Almond Chicken
3-4 boneless, skinless chicken breasts, diced into bit sized pieces
2 c. pineapple juice
1 c. pineapple tidbits
1/2 t. garlic powder
1/2 t. pepper
2-3 T. butter
1 c. brown sugar
1/2-1 c. chopped almonds
2 T. cornstarch
2 T. cold water
4-6 c. cooked rice
Place butter in a frying pan, melt. Add chicken pieces, garlic powder and pepper. Cook until browned and cooked thoroughly. When meat is cooked, add pineapple juice and brown sugar. Simmer for 5-7 minutes. Make a thickening with cornstarch and water. Stir until mixed. Add to pineapple juice mixture. Stir until its mixed into sauce. Bring sauce to a boil, continue stirring until sauce thickens, add pineapple tidbits (sauce won't be SUPER thick, but thicker than the sauce was without the thickening...if you like it thicker, make and add more cornstarch thickening). Serve on top of a bed of cooked rice. Top with chopped almonds.