Chicken and Pineapple in Ginger sauce

 

CHICKEN WITH PINEAPPLE IN gINGER SAUCE

·         2 tbsp olive oil, extra virgin

·         4 chicken breasts, boneless and skinless

·         1 tbsp dried parsley

·         salt & pepper

PINEAPPLE GINGER SAUCE

·         1/2 cup water

·         1/2 cup coconut aminos

·         1 cup fresh pineapple, diced.

·         5 dates, pitted.

·         1 to 1 1/4-inch diced ginger

TO FINISH

·         1 cup fresh pineapple, diced.

·         fresh parsley for topping, chopped.

dIRECTIONS

CHICKEN

Add olive oil to sauté pan or cast-iron skillet. Heat pan to medium-high heat.

Add chicken to pan. Add salt, pepper, and dried parsley on top of each piece. Cook until browned, about 5 minutes. Turn over and cook the other side until browned about 5 minutes. Turn the chicken over so the herbed side is facing up. Turn off the heat.

PINEAPPLE GINGER SAUCE

Peel the ginger. It should be between 1 and 1 1/4 inches in length.
Add all sauce ingredients to the blender. Blend until smooth.

TO FINISH

Pour blended sauce into the pan with your chicken. Add a cup of chopped pineapple around the chicken. Reduce heat to medium-low or low. Cover and simmer for 5 minutes. The sauce will reduce a bit.

Top with fresh chopped parsley and serve!

Artist and Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a Master's in Criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.