6 boneless skinless chicken breast halves (4 oz each)
1 t. oil
14 oz. unsweetened pineapple tidbits
3 T. hoisin sauce
2 T. soy sauce
1 T. honey
2 t. rice wine vinegar
1 garlic clove, minced
1/2 t. hot pepper sauce
1/4 c. dried cranberries
Instructions
In large resealable bag, combine flour, salt and pepper. Add chicken, one piece at a time, and shake to coat.
Cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use.) In the skillet, combine hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce and reserved pineapple juice.
Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken. (About 210 calories per serving.)
Serving
Suggestions
Serve with rice
Originally Submitted
10/9/2009
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