TANGY CHICKEN

Tangy Chicken image

I had some leftover pineapple and decided to cook it with onion, tomato, soy sauce and a hit of brown sugar. The result was a zesty chunky sauce, ideal for chicken and rice.-Lee Ann Odell, Erie , Colorado

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

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Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
3 teaspoons olive oil, divided
1/2 small onion, chopped
3/4 cup canned unsweetened pineapple tidbits, drained
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1 teaspoon brown sugar
1 small tomato, chopped
1 tablespoon minced fresh parsley
Hot cooked rice, optional

Steps:

In a large nonstick skillet, cook chicken in 1 teaspoon oil for 5-10 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining oil until tender. Add the pineapple, soy sauce, ketchup and brown sugar; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the tomato; simmer 5 minutes longer. Return chicken to the skillet; sprinkle with parsley. cook for 2-3 minutes or until heated through. Serve over rice if desired.

Nutrition Facts : Calories 214 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 411mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

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