Saucy Chicken Chunks
Michelle Nielsen
This has been one of my favorites since I was a teenager. My sophomore year at Highland High School, when I turned 16, I invited a group of friends over for dinner to celebrate and requested my mom make this meal. In that group of friends I included a really cute senior boy that I had gone with to Homecoming Dance a few months earlier and really, really liked - although he wasn't quite so sure about me. His name was Chris Nielsen and this chicken dish must have done the trick, because we've been happily married now for 28 years. That says a lot about this recipe....
6 boneless, skinless chicken breasts, cubed
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup onion, chopped
3 Tbsp. oil
1/2 cup bottled barbecue sauce
1 cup apricot pineapple preserves
2 Tbsp. soy sauce
1 (20 oz.) can pineapple chunks
Hot cooked rice
Combine flour, salt and pepper in a gallon size ziploc bag. Add chicken cubes and shake to coat. Place into a heated frying pan containing the oil. Add onion. Stir until chicken is browned. Cover and cook on low 10 minutes longer. Add barbecue sauce, preserves, and soy sauce. Stir. Simmer 10-15 minutes. Drain pineapple chunks and add. Warm through. Serve over rice.
This has been one of my favorites since I was a teenager. My sophomore year at Highland High School, when I turned 16, I invited a group of friends over for dinner to celebrate and requested my mom make this meal. In that group of friends I included a really cute senior boy that I had gone with to Homecoming Dance a few months earlier and really, really liked - although he wasn't quite so sure about me. His name was Chris Nielsen and this chicken dish must have done the trick, because we've been happily married now for 28 years. That says a lot about this recipe....
6 boneless, skinless chicken breasts, cubed
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup onion, chopped
3 Tbsp. oil
1/2 cup bottled barbecue sauce
1 cup apricot pineapple preserves
2 Tbsp. soy sauce
1 (20 oz.) can pineapple chunks
Hot cooked rice
Combine flour, salt and pepper in a gallon size ziploc bag. Add chicken cubes and shake to coat. Place into a heated frying pan containing the oil. Add onion. Stir until chicken is browned. Cover and cook on low 10 minutes longer. Add barbecue sauce, preserves, and soy sauce. Stir. Simmer 10-15 minutes. Drain pineapple chunks and add. Warm through. Serve over rice.
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