kung pao pineapple chicken
Ingredients
- ¼ cup + 2 Tbl. oil, sesame, divided
- 2 to 2 ½ lbs. chicken, boneless skinless, cut in about ¾ to 1" strips
- 1 (20 oz.) can Dole Packaged Foods Pineapple Chunks, liquid drained/reserved, chunks divided
- 1 tsp. sea salt + 1/8 tsp., divided
- 1 tsp. coarse ground pepper + 1/8 tsp., divided
- 1 (14 oz.) jar P.F. Chang's Kung Pao Sauce, available at WalMart
- 6-8 green onions, chiffonade ½ cup green tops leaving some green on onions, divided
- 1 pkg. (8.5 oz.) rice, prepared (I used Seeds of Change Quinoa & Brown Rice)
Instructions
- Put one-fourth cup of oil in the multicooker. Add the chicken, one half of the pineapple chunks, one teaspoon salt, one teaspoon pepper and the Kung Pao Sauce.
- Blend together. Close lid. Set to [Slow Cook] on high for 90 minutes.
- Meanwhile, turn oven to broil. Put the green onions and remaining pineapple chunks on a parchment paper covered cookie sheet. Drizzle on the remaining sesame oil, salt and pepper (one-eighth teaspoon). Place about eight inches from the broiler and brown the onions and pineapple chunks about 8-10 minutes or to your desired golden brown. Remove and set aside.
- Put the prepared rice in a serving bowl. (Heat in microwave per directions.) Add the broiled onions and pineapple chunks to the sides of the rice bowl. Drizzle on about about one-half cup of the chicken kung pao/pineapple juices.
- When the kung pao pineapple chicken is done, remove to a serving bowl.
- Serve with additional pineapple chunks and green onions.
Notes
It is optional to leave spring onions whole or chop after broiling.
If you prefer not to broil the green onions, skip that step.
If you prefer more spice, then add some red chili flakes or sriracha.
Think about other garnishes that add texture and flavor, salted peanuts, chow mein noodles, fried onions.
https://allyskitchen.com/kung-pao-chicken-recipe/
