This mild pineapple flavored chicken was perfect served over hot cooked rice.
2 lbs boneless skinless chicken breasts
3/4 cup reserved pineapple juice (if needed, use enough water to make 3/4 cup)
3 tsp corn starch
3 tbsp honey
20 oz OR 10 oz can crushed pineapple, drained, reserve juice
Coat the chicken breasts with the flour. In a skillet over medium-high heat, brown the chicken on both sides then continue to heat the chicken until fully cooked. Remove the chicken from the skillet then cut into bite size pieces. In a small bowl, combine the pineapple juice, corn starch and honey until smooth. Add the juice mixture to the skillet. Stirring constantly, boil for 30 seconds or until thickened. Stir the pineapple and chicken into the sauce and heat through. Serve over hot cooked rice if desired.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.