4 servings 1 Better Balance Bite/Blue Point
Calories 283 Fat 7.4g Sat. Fat 1.5g Protein 18.8g Carbs 39.1g Fiber 4.4g Sugars 8.8g
Ingredients
· 1 lb chicken breast, cut into bite-sized pieces
· 1/2 cup pineapple juice
· 1 Tbsp lime juice (see notes)
· 1 Tbsp white vinegar (see notes)
· 1 small onion, coarsely chopped
· 2 Tbsp chili powder (see notes)
· 1 Tbsp paprika
· 1 Tbsp minced garlic
· 1 1/2 tsp salt
· 1 tsp oregano
· 3/4 tsp cumin
· 3/4 tsp black pepper
· 1/2 tsp cinnamon
· 1/2 cup pineapple chunks (see notes)
· Cooking spray
Directions
1. Place chicken breast pieces in a medium bowl.
2. In a blender or food processor, blend the pineapple juice, lime juice, vinegar, onion, chili powder, paprika, garlic, salt, oregano, cumin, black pepper, and cinnamon into a marinade. Pour the marinade over the chicken and mix together. Cover the bowl and let sit 10-15 minutes (see notes). Strain the chicken, reserving the marinade in another bowl.
3. Heat a large skillet over medium-high heat. Once hot, coat with cooking spray and add the chicken pieces in a single layer. Allow to sit, undisturbed, for 3-4 minutes, until they begin to brown. Flip and cook another 4 minutes or so, until browned on the other side and cooked through.
4. Add the pineapple and the reserved marinade. Toss until combined and cook another 1-2 minutes, until the sauce has thickened and is coating the meat. Serve immediately.
Notes
· You could use more lime juice in place of the vinegar, but the lime flavor will be more intense.
· Do not use flavored vinegars. White vinegar is best.
· If you don’t have chili powder on hand, I have a recipe here to make your own. (Or it’s on page 47 of my cookbook.)
· I prefer the pineapple “tidbits” but any chunk pineapple works here.
· You can marinate the chicken up to 4 hours in the advance, but keep it in the refrigerator.
· Transfer leftovers to an airtight container and store in the refrigerator 3-4 days.
