Frango à havaiana

Ingredientes

• 1 1/2 pounds chicken breasts (cut into bite sized pieces)
• 2 Tablespoon olive oil (divided)
• Salt & Pepper
• 2 bell peppers (chopped)
• 1 20 oz can pineapple chunks
• 3 cloves garlic (minced)
• 1 Tablespoon chopped fresh ginger
• 1/2 cup barbecue sauce
• 3 Tablespoons reduced sodium soy sauce
• 2 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar
• 1/2 cup pineapple juice
• 2 Tablespoons cornstarch
• 3 cup cooked white rice

Modo de preparo

1. 1

   Season the chicken pieces with salt and pepper evenly on both sides. Heat the oil in a large skillet and add the chicken pieces. Brown them for 4-5 minutes until they are evenly browned, but not completely cooked through. Remove from the pan and cover with foil to keep arm.

2. 2

   Add the remaining 1 Tablespoon of the oil to the pan, stir in the bell peppers, chunks of pineapple, chopped fresh ginger, and minced garlic. cook for about 5 minutes, until the veggies are soft. Remove the veggies from the skillet.

3. 3

   Next mix the barbecue sauce, soy sauce, brown sugar, and rice vinegar together and add to the hot pan. Bring to a simmer.

4. 4

   Whisk together the cornstarch and pineapple juice until it is smooth. Stir into the barbecue sauce mixture. Cook for a few minutes, until it starts to thicken.

5. 5

   Add the chicken and bell pepper mixture back to the pan and cook for about 5 more minutes until everything is hot and the chicken is cooked through.

6. 6

   Best served immediately over rice.