The post is late. This week has been crazy at work and at home. Tuesday night, our Cub Scout Pack had their Blue & Gold Banquet. Guess who was in charge of the food? That's right. Me.
We took our Cubs and their families on a cruise. They were hit by a hurricane and stranded on a deserted island. The natives prepared a great feast for them. I love Cub Scouts. You can have so much fun with them and their imaginations.
My Island Chicken got rave reviews, so I thought I'd share the recipe. Fast and easy, like always. Serve it with rice and a green salad for a full meal.
Island Chicken
2 lbs boneless chicken
1 c. crushed pineapple
1/2 c. ketchup
1/4 c. soy sauce
1/4 c. brown sugar
1 T. ginger
Mix everything except chicken to make a sauce.
Oven version: Put chicken in a baking dish. Pour sauce mix over and bake at 350° for 35-50 minutes until the chicken is done.
Crockpot version: Put chicken in a 3 - 4 quart crockpot, pour sauce over the top. Cook on low for 4 - 5 hours or on high for 2 - 3 hours, until chicken is done.
Showing posts with label quick chicken recipe. Show all posts
Showing posts with label quick chicken recipe. Show all posts
Thursday, February 17, 2011
Thursday, August 12, 2010
Thursday Recipe - Tropical Southwest Chicken
Crazy at my house. This dinner was almost an accident. It was late and dinner wasn't made. So we dumped some things together and ended up with a very tasty meal. Sometimes the magic works.
So have fun with this recipe. We did.
Someone told me I should post photos of the recipes. Ha! That involves knowing where my camera is and making the food look pretty and getting the picture before my kids devour it. I'll try next week, after I'm through hosting a wedding.
Tropical Southwest Chicken
1 bag (20 oz?) frozen pre-cooked southwest flavored chicken strips (or cook your own, season with cumin, chili powder, garlic, salt, and pepper)
1 16 oz can coconut milk
1 20 oz can pineapple tidbits
1 red bell pepper, diced
2 green onions, sliced
Steamed rice
Dump everything except rice in a saucepan. Cover and simmer for 10 minutes until hot through. Remove the lid. Cook and stir for another 4 - 5 minutes to help thicken sauce. Serve over rice.
So have fun with this recipe. We did.
Someone told me I should post photos of the recipes. Ha! That involves knowing where my camera is and making the food look pretty and getting the picture before my kids devour it. I'll try next week, after I'm through hosting a wedding.
Tropical Southwest Chicken
1 bag (20 oz?) frozen pre-cooked southwest flavored chicken strips (or cook your own, season with cumin, chili powder, garlic, salt, and pepper)
1 16 oz can coconut milk
1 20 oz can pineapple tidbits
1 red bell pepper, diced
2 green onions, sliced
Steamed rice
Dump everything except rice in a saucepan. Cover and simmer for 10 minutes until hot through. Remove the lid. Cook and stir for another 4 - 5 minutes to help thicken sauce. Serve over rice.
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