The Gluten-Free Homemaker

This meal is delicious as is, but if you eat soy, you might enjoy soy sauce added to it.  I am on a soy free diet, and my family doesn’t particularly like soy sauce so I didn’t use any.  My husband is not a big fan of fruit such as pineapple with his meat (poultry), but I sneak it in occasionally.  He didn’t mind it too much in this dish and the kids really enjoyed it.  It surprised me how much flavor a little canned pineapple added.  It was definitely nice for a change.

This recipe is perfect for using leftover chicken.  You can use white or dark meat or a combination of both.  I used thighs for the recipe in the photo.  I served this over a mix of rice and quinoa.  It wasn’t the best combination with red quinoa, and next time I will serve it with brown rice or pasta.

Chicken, Vegetable, & Pineapple Skillet Meal

• 1 medium onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 – 2 Tb. cooking oil
• 2 c. cubed cooked chicken
• 1 c. crushed pineapple with juice
• 1 14.5 oz can diced tomatoes with juice
• salt & pepper to taste
• 1 Tb. corn starch
• 2 Tb. cold water

In a large skillet, heat the oil and add the onion, pepper and garlic.  Sauté until tender.  Add the chicken and heat through.  Add the tomatoes and pineapple and heat.  Salt and pepper to taste.  Dissolve the corn starch in the cold water and slowly pour it into the skillet, stirring constantly.  Cook a couple of minutes until hot and slightly thickened.

View Printable Recipe

Labels: chicken, main dish recipes