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4 boneless, skinless chicken breasts or chicken strips
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 kosher salt
1 tablespoon flour

Salt and pepper all of the chicken. flour and coat the chicken on both sides with flour, pressing to make sure it adheres. Shake off excess flour.

In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.

SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt.
Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes).

Pour the sauce over the chicken and serve with white rice.