FEATURED RECIPES

Pineapple Barbecue Chick’n Strips

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Pineapple Barbecue Chick’n Strips

Wow. What a punch!

Serves 4

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

salt

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.






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