saltymom
Member
This recipe is AWESOME if you like sweet and spicey chicken, youve gotta try this.
Recipe by Steve Tatro from Damon's in Indianapolis, Indiana.
Ingredients
4 boneless skinless chicken breasts
1 box of yellow rice or rice pilaf
1 medium green pepper
1 medium red pepper
1 small can pineapple chunks
16 oz. Sweet and sour sauce (La Choy)
3 oz. Frank’s Hot Sauce
½ teaspoon crushed red pepper flakes
1 Tablespoon chopped parsley
1 Tablespoon margarine
Sauce:
Combine all of the following ingredients and set aside.
16 oz. Sweet and sour sauce (La Choy)
3 oz. Frank’s Hot Sauce
½ teaspoon crushed red pepper flakes
1 Tablespoon chopped parsley
1. Grill or bake chicken breasts. As you're doing so, slice red and green peppers into 2” long by ¼” wide strips.
2. Open the can of pineapple chunks, drain and dispose of juice.
3. In a large skillet on medium heat, melt 1 Tablespoon of margarine. Add the red and green peppers, sauté’ for 1 to 1 ½ minute, until the peppers just start to become soft and begin to lighten in color. Add pineapple chunks and heat for 1 minute.
4. Next, add the previously made sauce and heat unless the sauce begins to bubble. Warning: The longer the sauce simmers, the spicy flavor will intensify.
5. Spoon prepared rice on the serving plate. Place grilled or baked chicken
[hr]
(s) on top of the rice. Ladle sauce with peppers and pineapple over the chicken. Allow the sauce to soak into the rice.
Recipe by Steve Tatro from Damon's in Indianapolis, Indiana.
Ingredients
4 boneless skinless chicken breasts
1 box of yellow rice or rice pilaf
1 medium green pepper
1 medium red pepper
1 small can pineapple chunks
16 oz. Sweet and sour sauce (La Choy)
3 oz. Frank’s Hot Sauce
½ teaspoon crushed red pepper flakes
1 Tablespoon chopped parsley
1 Tablespoon margarine
Sauce:
Combine all of the following ingredients and set aside.
16 oz. Sweet and sour sauce (La Choy)
3 oz. Frank’s Hot Sauce
½ teaspoon crushed red pepper flakes
1 Tablespoon chopped parsley
1. Grill or bake chicken breasts. As you're doing so, slice red and green peppers into 2” long by ¼” wide strips.
2. Open the can of pineapple chunks, drain and dispose of juice.
3. In a large skillet on medium heat, melt 1 Tablespoon of margarine. Add the red and green peppers, sauté’ for 1 to 1 ½ minute, until the peppers just start to become soft and begin to lighten in color. Add pineapple chunks and heat for 1 minute.
4. Next, add the previously made sauce and heat unless the sauce begins to bubble. Warning: The longer the sauce simmers, the spicy flavor will intensify.
5. Spoon prepared rice on the serving plate. Place grilled or baked chicken
[hr]
(s) on top of the rice. Ladle sauce with peppers and pineapple over the chicken. Allow the sauce to soak into the rice.
