I love balsamic vinegar, it is especially excellent when paired with fruit. So I wondered, there must be a way to pair this balsamic and fruit loveliness into a sauce and serve it with meat. Lo! It was so! Oh tasty chicken can you do no wrong? The pineapple and balsamic in this dish are so bright they can cheer up even the rainiest of days. A very happy dish indeed. It may not be pretty but it makes everyone it gets served to smile.
- 4 boneless, skinless, chicken breast halves, cubed
- 1/4 cup flour
- 1 can pineapple tidbits or crushed, packed in juice
- 3/4 cup splenda or sugar
- 1/2 cup balsamic vinegar
- 2 tbl flour
- 1 tbl soy sauce
- 1 tsp grated ginger
- 1 pkg chicken oxo
- a pinch of salt and pepper
- Heat a skillet to medium. Coat the chicken pieces with the 1/4 cup flour, salt and pepper pinches. Add the pieces to the skillet and just brown. Transfer the chicken to an 8×8 baking dish and set aside.
- Drain the can of pineapple, reserve the juice in a measuring cup. Top the juice with water until it measures 1 1/4 cup.
- In a saucepan, whisk together the juice/water, splenda, balsamic vinegar, 2 tbl flour, soy sauce, ginger, and oxo until no lumps remain. I do this by slowly adding the liquids to the flour, splenda, and oxo.
- Bring to a boil over medium heat. Reduce heat slightly and allow to gently bowl for 4 minutes, stirring constantly.
- Pour half of the sauce over the chicken. Then pour the pineapple to cover the chicken. Finish by pouring the remaining half of the sauce over the pineapple and chicken.
- Bake at 375F for 30-40 minutes
This makes four servings. Each serving if you used splenda is 251 calories, 1.6 grams of fat, and 1.3 grams of fiber. If you used sugar I imagine your calories would be a bit higher. This is delicious served on rice or just with a side of bread. I find this to be such a bright and sweet main dish I rarely feel the need for a dessert after. Definitely a nice bonus!