Chicken-Pineapple Skillet

NOTE: This recipe is from the More With Less Cookbook, a collection of Mennonite recipes. There are many recipes that would be Tyramine friendly in it. They help you consume less of and use effectively the world’s food resources. Our was printed in 1977 but there have been updates.

Serves 6

2 or 3 boned and skinned chicken breasts (cook bones and skin for broth in another dish) cut into 10-12 strips
1 onion
1 c. celery, sliced diagonally
1 green pepper, cut in strips
2 c. pineapple chunks, drained (reserve juice)

Combine in a bowl
Pineapple juice
2 tsp. constarch
1 ½ tsp. cinnamon
1 ½ "Soy" Sauce: Use the Low Tyramine recipe for this.
2 tbsp butter or oil

Heat the butter/oil in a large skillet. Over high heat saute’ strips of chicken. Sprinkle with salt and stir contstantly for 3 min. Add onion, celery and green pepper and cointinue to cook, stirring constantly for 2 min. Add pineapple, then juice mixture. Stir and bring to a boil. Reduce heat and cook just until clear. Serve over hot rice.

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