Pechuga de pollo con glaseado de piña

Ingredientes

• 4 boneless, skinless chicken breasts (6-8 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/4 cup low sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated
• 1/4 teaspoon red pepper flakes (optional)

Preparación

1. 1

   Pat the chicken breasts dry with paper towels.

2. 2

   In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper.

3. 3

   Rub the spice mixture evenly over both sides of the chicken breasts.

4. 4

   If using fresh pineapple, cut it into chunks. If using canned, make sure to drain it well.

5. 5

   In a blender or food processor, combine the pineapple chunks, soy sauce, brown sugar, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes (if using).

6. 6

   Blend until smooth.

7. 7

   Heat the olive oil in a large skillet over medium-high heat.

8. 8

   Add the chicken breasts to the skillet and cook for about 5-7 minutes per side, or until they are cooked through and have a nice golden-brown color. Ensure the internal temperature reaches 165°F (74°C).

9. 9

   Pour the pineapple glaze over the cooked chicken breasts in the skillet.

10. 10

    Bring the glaze to a simmer and cook for 2-3 minutes, or until the glaze has thickened slightly and is glossy.

11. 11

    Turn the chicken breasts occasionally to coat them evenly with the glaze.

12. 12

    Remove the chicken breasts from the skillet and place them on a serving plate.

13. 13

    Spoon any remaining glaze over the chicken.

14. 14

    Garnish with chopped green onions, sesame seeds, and fresh cilantro, if desired.

15. 15

    Serve immediately and enjoy!