Good morning, good morning! It’s Thursday…which means it’s almost Friday. Which means it’s almost the weekend. Which is fantastic.
I’m glad you guys were interested by my post yesterday! I like knowing that I’m not the only person curious about the daily happenings in people’s lives. Might have to do a weekend one sometime in the future, just to show the difference between a workday and a weekend day. On weekends, I actually get to sit down and relax for a little while
But for today…I have a recipe for you. This is actually a variation on a recipe my mom used to make once in a while – I fell in love with it and started making it all the time at home. I think that stirfries in general are one of my favourite dinner dishes, actually. They’re delicious, fast and healthy, and you can make a ton of it at once and eat it all week. This one combines pineapple with chicken and veggies for an awesome savoury/sweet combo.
Pineapple Chicken Stirfry
- 1 19 ounce can pineapple chunks, drained and juice reserved
- 1 bell pepper, cut into strips
- 1 rotisserie chicken, shredded with bones and skin discarded (can be subbed for four cooked skinless chicken breasts, cut into strips)
- 1 tablespoon olive oil
- 1/4 cup white OR rice vinegar
- 2 tbsp sugar (I used xylitol)
- 3/4 cup water or chicken broth
- 1-2 tablespoons hot sauce (I used one and I could barely notice it, so I would go two or more if you’d rather have more spice)
- 1 tbsp ginger
- 4 green onions, sliced
- 6 servings of rice, quinoa or pasta (I’ve had it with all three and it’s all been fabulous)
- salt and pepper to taste
1. Drain pineapple and set chunks aside. Add cornstarch to the juice and stir until dissolved.
2. Heat olive oil in large pan over medium heat. Add bell strips and saute until tender-crisp, about 4-5 minutes.
3. Remove bell peppers from pan and set aside. Set heat to medium-high and Add vinegar and sugar to the pan. Stir until sugar dissolves. Cook without stirring until liquid turns pale brown, about 2-3 minutes.
3. Add water/chicken broth to the pan. Add juice/cornstarch mixture. Add pineapple, bell pepper, ginger and hot sauce. Cook, stirring occasionally, until mixture loses it’s cloudy appearance and begins to boil, about 3 minutes.
4. Add chicken and sliced green onions. Cook, stirring often, until hot, about 3-4 minutes.
5. Serve over cooked rice, quinoa or pasta, and add salt and pepper to taste. As you can tell in the first picture, I went with quinoa. Seriously such an amazing dinner, and made for a great lunch all week – I didn’t even have to heat it up!
Before I end this post, there’s two things I need to bring attention to.
Internationally, Pizza Hut does some pretty weird stuff. In Japan, there’s a shrimp and mayo roll stuffed crushed pizza, a cheeseburger pizza in the middle East, and a fish and potato chip pizza in Indonesia, among others (full list here). Well, Pizza Hut is bringing their weirdness to Canada:
That would be a beef poutine pizza, which has just been released in Canadian Pizza Huts (source). Eric is excited. I am horrified. This is how I felt when KFC released the Double Down…why, just why? I’ll eat some weird pizza toppings but I draw the line there.
This is a lot less horrifying and a lot more delicious:
Enjoy your day!
<— Do you like to play around with family recipes?
<— What’s the weirdest pizza topping you’ve ever had?
<— Best Blizzard flavour out there? I’m a fan of Reese’s (obviously) but I always get a pumpkin pie Blizzard in October!