Pineapple Barbecue Chick’n Strips
Wow. What a punch!
Make barbecue sauce first:
1/3 c. ketchup
1/2 c. canned pineapple tidbits plus some liquid
1/4 c. Balsamic vinegar
1/3 c. dark brown sugar
1 T. liquid smoke
1 t. garlic powder
1 t. smoked paprika
1 t. dry mustard
a sprinkling of red cayenne pepper
1/2 t. salt plus to taste
Combine all ingredients into bowl and stir till sauce part is smooth.
10.5 oz. froz. Gardein Teriyaki Chick’n Strips – don’t use teriyaki sauce packet (reserve for other use)
2 T. extra virgin olive oil
In large skillet, over medium heat, melt oil. Add frozen chick’n strips, a little salt, then saute till tender and charred as desired.
Add sauce all at once. Cover immediately to trap steam. Reduce heat to low.
After 1 minute remove cover and continue to cook to reduce liquid to desired thickness. I like mine somewhat thin.
Plate and serve immediately.
Notes: Serve alone or with mashed potatoes made with garlic and veg sour cream (or rice) along with a side dish veggie or salad.
Don’t stir after adding sauce all at once. Add the sauce and cover immediately. If you stir the sauce, you’ll lose the steam.