This week we are celebrating Brion’s birthday. We have never felt the need to give gifts on ‘occasions’ but rather just enjoy another holiday travelling together or ‘gift’ each other at random. As we grow older, it comes clearer everyday, the special privilege it is to simply have each other to share life with. I appreciate the fact that Brion has always believed in me and supported my endeavors and I’ll be forever grateful for the love we share. This picture of Brion was taken in Havana, Cuba this year along the beautiful seawall.
THANK YOU FOR BEING THE SPECIAL PERSON YOU ARE!
BIRTHDAY WISHES, WITH LOVE
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Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 tsp EACH salt & pepper
- 568 ml pineapple chunks in pineapple juice NOT syrup
- 1/4 cup honey
- 1 Tbsp apple cider vinegar
- 3 Tbsp soy sauce
- 1 tsp fresh ginger, grated
- 1 Tbsp cornstarch
- 1 Tbsp water
- 1/3 cup almonds, sliced (optional)
- 1 pkg Wild & Long Grain Uncle Ben's bistro rice
Ingredients
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Instructions
- Preheat oven to 450 F. Lightly spray a 9 x 13-inch baking pan.
- Trim chicken, rinse & pat dry; season with salt & pepper. Place the chicken in pan, not overlapping.
- Drain pineapple chunks, reserving 1/2 cup of the juice. In a saucepan, whisk together juice, honey, ginger, vinegar & soy sauce. Place over medium heat & simmer, whisking often until slightly thickened, about 8 minutes. In a small bowl, dissolve cornstarch in the water; whisk into the pineapple/honey sauce.
- Place the pineapple chunks on top of chicken; pour pineapple/honey sauce over all & sprinkle with the almonds. Bake for 15-20 minutes or until chicken registers 165 F.
Recipe Notes
- Recipe adapted from the kitchenwhisperer.net