Hawaiian BBQ Chicken Skillet
Jumat, 10 Agustus 2018
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Tangy syrupy Island BBQ Fowl Pan, a fixing dinner with mythical season quest.

My lineage isn't always thrilled almost intake righteous cooked catalyst and salads every night. Thus I've started taking whatever of our preferred condition dishes and lightening them up for summer.
In today's Hawaiian BBQ Chickenhearted Skillet recipe I've composed the heroical flavors of both American Communication Pizza and BBQ Yellow Dish, patch removing the cheeseflower and the cheekiness.
This relaxed Hawaiian BBQ Fowl Skillet is sautéed with tender monastic, goody peppers, onions, and firm pineapple. Then simmered in grill sauce, with a minuscule kiss of colored and soy.
Ingredients:
- 1 1/4 pound chicken breast, cut into 1 inch cubes
- 4 slices thick cut bacon, chopped
- 1/2 cup diced red onion
- 1 tablespoon fresh grated ginger
- 1 large red bell pepper, seeded and cut into 1 inch pieces
- 2 cups fresh pineapple chunks, 1 inch pieces
- 1/2 cup bbq sauce (your favorite brand)
- 2 tablespoons low sodium soy sauce
- 1/4 cup chopped scallions
- Directions:
- Place the bacon in a large skillet and set over medium heat. Break the pieces apart with a wooden spoon and cook until reddish-brown, 5 minutes.
- Add the onions and grated ginger. Sauté for 1 minute. Then add in the chicken pieces. Stir and cook for 2-3 minutes. Then push the chicken to the sides of the pan and add the bell pepper.
- Sear the peppers for 1-2 minutes. Then add in the pineapple chunks, bbq sauce, and soy sauce. Stir well to coat and simmer for 4-5 minutes. Sprinkle with scallions. Serve warm with a salad or side of rice.