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Stir It Up - Big Island Chicken and Pineapple Delight

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Big Island Chicken

 8 boneless, skinless chicken tenderloins (about 1 1/2 pounds)

Salt and pepper to taste

1/2 cup flour

2 tablespoons canola oil

1 (8 ounce) can pineapple chunks, with juice

1/2 cup brown sugar

3 tablespoons soy sauce

1 tablespoon fresh ginger, minced

1/8 teaspoon ground cloves

1/4 teaspoon paprika

1/2 teaspoon low sodium salt

1 tablespoon flour

Brown rice

Rinse tenderloins and pat dry.  Sprinkle with salt and pepper and coat with the 1/2 cup of flour, pressing into chicken.  Allow floured chicken to dry for about 10 to 20 minutes so that the flour will stick to the chicken when cooked.    Heat the canola oil in a large skillet over medium high heat.  Add floured chicken and brown on both sides, about 4 minutes per side.  Make sure that the chicken is cooked through by cutting one in half.  Remove the chicken from the pan and place in a warm oven.  Add all the remaining ingredients except the flour to the pan and cook over medium heat, stirring constantly for about a minute or two.  If the sauce is too thin, add the tablespoon of flour and continue stirring until the sauce is slightly thickened, about two minutes.  Pour sauce over the cooked chicken and serve with brown rice.

 

Pineapple Delight 

1 1/2 cups packed brown sugar

1/2 cup maple syrup

1 tablespoon vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 fresh pineapple, cut in 1-inch spears

2 tablespoons butter

1/2 cup dark rum

Toasted coconut, ice cream, plain Greek yogurt or whipped cream

Put all ingredients, except pineapple, butter and rum in deep saucepan.  Cook and stir for 5 minutes, or until the sugar is dissolved.  Add pineapple, and cook and stir for 6-8 minutes, until sauce has thickened slightly, and pineapple is tender.  Add butter and stir until smooth.  Carefully add the rum and shake the pan back and forth to warm the rum. Off the heat, carefully ignite the liquid with a long kitchen match.  When the flames die, let it stand for 5 minutes.  Serve over ice cream or plain Greek yogurt topped with toasted coconut flakes and/or whipped cream.