This dish reminds me of something my mom made when I was a kid. I can remember that it had apricots in the sauce and was sweet. Mom called it her Hawaiian Delight. We only had it a few times a year but when I became an adult I would make it much more often. I really hope you enjoy this dish and it becomes one of your favorite go-to recipe when your time is limited. Enjoy!
Check out what Kelly from here Comes The Sun had to say about this recipe:
“This recipe is so versatile and is great for leftovers. You can serve this over rice but if you are trying to limit the amount of white rice in your diet, it goes well with a side of green beans. Also, the BBQ sauce that I use has no high fructose corn syrup! I use the original BBQ flavor but you can experiment with different BBQ sauce flavors such as sweet & spicy and molasses to get a unique taste. As for leftovers, put it on a bun and top with coleslaw for a delicious twist on the typical BBQ sandwich.”
Another great thing about this recipe is that it low-fat. score!
Ingredients
2 lb Tyson boneless chicken breast, skinned
2 chicken bouillon cubes – low sodium
1 tb Land O Lakes butter
1 c yellow bell pepper; diced
1 c radishes; thinly sliced
1 c pineapple, raw; chunks, canned, unsweetened
1/2 c Dole pineapple juice
1 ts light La Choy soy sauce
2 tb Gold Medal flour
dash pepper
4 1/2 c rice – cooked
chow mein noodles
Instructions
Simmer the chicken in water with bouillon cubes – when cooked cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt butter in frying pan or wok and saute the radishes, bell pepper, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice and sprinkle chow mein noodles on top.
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Quick Tip: Make your own simple bbq sauce to go over this to give it a special touch.
Recipe and photo courtesy of Group Recipes.
