Hawaiian Chicken Saute

**Update: there was a typo regarding the amount of pineapple juice in the recipe. It is fixed now. Thanks!

My kids love fruit. As in LOVE. I haven’t made banana bread in a long time…because bananas don’t hang around in my house—at all.

But when fresh fruit can’t be found in the house, we often turn to canned pineapple (canned in juice, that is). And when I’m looking for an ingredient to add a little bit of sweetness to a recipe, I often look to pineapple. Isn’t it funny that by adding this one little ingredient, all of the sudden, we call it “Hawaiian”?  

Anyway, this is my Hawaiian chicken saute…a great way to dress up a weeknight meal!

3 tbsp soy sauce
1/4 cup teriyaki sauce
1 20 oz can sliced pineappples (1/4 cup juice reserved)
4 small chicken breasts (boneless)
1/2 cup diced onion (not pictured)
1 medium bell pepper, diced
Rice

Marinate the chicken breast in 1/4 cup (update--there was a typo there! It is fixed now sorry.) pineapple juice (from the can of pineapple), teriyaki sauce, and soy sauce for at least 15-20 minutes. Saute chicken until brown on outside and almost done on inside. Add peppers and onions, cook until softened. Add marinate and and simmer for 10 minutes. 

Serve over rice, with a pineapple slice on top!.

Yum!

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