It’s been a cold, miserable February lately here in the Northeast.
Not getting out of the ‘teens during the day, and low single digit temperatures at night. BRR…….
Makes you want to hibernate and not do anything but catch up on your favorite Bravo series – wishing for warmer weather.
The groundhog did see his shadow, right??. . . .
This cold, blistering weather has me day-dreaming about warmer weather and reminiscing about our honeymoon in Hawaii. Flipping through old photos from our honeymoon and remembering all the delicious dinners we had! It made me want to recreate one of my favorites while visiting the islands.
For those who have visited Hawaii, you know that the pineapples taste better, they are the freshest there.
OH SO GOOD! MAUI GOLD!!
Obviously, the pineapples that we get from the grocery store on the ‘main land’ just aren’t the same but they will do for this recipe. This recipe gave us ‘warmer weather vibes’ which lasted about 30 minutes and then it was time to take Bella for a walk.
Time to Bundle Up!. . . .AGAIN!
- 1 pound of chicken breast, thinly sliced
- 1/4 cup of cornstarch
- Salt and Pepper to taste
- 3 tablespoon vegetable oil
- 1/2 cup sweet chili sauce
- 1/2 teaspoon of minced garlic
- 1/2 teaspoon of chili powder
- 2 cups of freshly chopped pineapple chunks
- Optional, scallions or lime for garnish; in this recipe I used cilantro (it’s what I had at the time)
- In a bowl, combine chicken, cornstarch, salt and pepper, Toss well until fully coated.
- Heat oil in large wok over medium-high heat. Add chicken and cook through.
- Add sweet chili sauce, garlic, chili powder and pineapple.
- Reduce heat to low and continue to stir until sauce is slightly thicker (2 minutes)
- Garish with scallions, serve over a bed of rice.
. . . . .See you in the Kitchen