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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I first served this at a party...it was an instant hit. I'm sure you and your family will like the slightly sweet-and-sour sauce in this unique salad. Ingredients:
1 can (8 ounces) pineapple chunks |
1 pound boneless skinless chicken breasts, julienned |
2 tablespoons canola oil |
1 medium green pepper, julienned |
3 tablespoons brown sugar |
1 tablespoon cornstarch |
1/4 cup ketchup |
3 tablespoons cider vinegar |
3 tablespoons soy sauce |
6 cups torn fresh spinach |
1 cup cherry tomato halves |
Directions:
1. Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.)
2. In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender.
3. Meanwhile, add brown sugar and cornstarch to pineapple juice. Stir in the ketchup, vinegar and soy sauce until smooth; gradually add to skillet Bring to a boil; cook and stir until thickened.
4. On a large serving platter, arrange the spinach, pineapple and tomatoes. Top with chicken and green pepper. Yield: 6 servings.
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